Sweet and Sour Texas Black-Eyed Pea Salad

Recipe Ingredients

1 cup	237ml	Black-eyed peas cooked
2/3 cup	73g / 2.6oz	Carrots cooked and diced
1 cup	62g / 2.2oz	Onion - chopped (medium)
1		Green bell pepper - chopped
3 tablespoons	45ml	Pimientos - chopped
1		Garlic clove - minced
1/4 cup	49g / 1.7oz	Sugar
1/4 cup	59ml	White vinegar
2 tablespoons	30ml	Worcestershire sauce
1/4 cup	59ml	Peanut oil
1/3		Condensed tomato soup

Recipe Instructions

Combine all ingredients in a large bowl.

Chill for 4 hours or more. Serve on a bed of lettuce.

Keeps well in refrigerator for 3-5 days.

Marjorie Luckenbach, Texas, Circa 1970

Source:
Low-Fat Meals, Woman's Day, 4/96

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