Sweet & Sour Texas Black-eyed Pea Saladdiabetic, salads, vegetables 1 cup black-eyed peas; cooked 2/3 cup carrots; cooked & diced 1 medium onion; chopped 1 green bell pepper; chopped 3 tablespoon pimientos; chopped 1 centiliter garlic; minced 1/4 cup sugar 1/4 cup white vinegar 2 tablespoon worcestershire sauce 1/4 cup peanut oil 1/3 can 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 |
