Title: Sweet & Sour Texas Black-Eyed Pea Salad
Categories: Diabetic Vegetable Salad
Yield: 6 Servings
| 1 | c | Black-Eyed peas; cooked |
| 2/3 | c | Carrots; cooked & diced |
| 1 | md | Onion; chopped |
| 1 | | Green Bell pepper; chopped |
| 3 | tb | Pimientos; chopped |
| 1 | cl | Garlic; minced |
| 1/4 | c | Sugar; |
| 1/4 | c | White vinegar; |
| 2 | tb | Worcestershire sauce; |
| 1/4 | c | Peanut oil; |
| 1/3 | cn | Tomato soup condensed; |
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. Origin:
Marjorie Luckenbach, Texas, Circa 1970