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Sweet And Sour Texas Black-Eyed Pea Salad

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    Source: www.cookreceipts.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 c Black-Eyed peas; cooked 

    2. 1/4 c Sugar;

    3. 2/3 c Carrots; cooked and diced 

    4. 1/4 c White vinegar;

    5. 1 md Onion; chopped 

    6. 2 tb Worcestershire sauce;

    7. 1 Green Bell pepper; chopped 

    8. 1/4 c Peanut oil;

    9. 3 tb Pimientos; chopped 

    10. 1/3 cn Tomato soup condensed;

    11. 1 cl Garlic; minced

    Instructions Jump to Ingredients ↑

    1. 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 —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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