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Sweet and Sour Texas Black-Eyed Pea Salad

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 cup 237ml Black-eyed peas cooked

    2. 2/3 cup 73g / 2.6oz Carrots cooked and diced

    3. 1 cup 62g / 2 1/5oz Onion - chopped (medium)

    4. 1 Green bell pepper - chopped

    5. 3 tablespoons 45ml Pimientos - chopped

    6. 1 Garlic clove - minced

    7. 1/4 cup 49g / 1.7oz Sugar

    8. 1/4 cup 59ml White vinegar

    9. 2 tablespoons 30ml Worcestershire sauce

    10. 1/4 cup 59ml Peanut oil

    11. 1/3 Condensed tomato soup

    Instructions Jump to Ingredients ↑

    1. 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

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