Sweet and sour texas black-eyed pea salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Black-eyed peas cooked |
| ⅔ | cup | Carrots cooked & diced |
| 1 | medium | Onion, chopped |
| 1 | Green Bell pepper, chopped | |
| 3 | tablespoons | Pimientos, chopped |
| 1 | Garlic clove, minced | |
| ¼ | cup | Sugar |
| ¼ | cup | White vinegar |
| 2 | tablespoons | Worcestershire sauce |
| ¼ | cup | Peanut oil |
| ⅓ | can | Condensed tomato soup |
Directions
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 File
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