Title: Sweet and Sour Texas Black-Eyed Pea Salad
Categories: Appetizers, Salads, Vegetables
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 Garlic clove, minced
1/4 c Sugar
1/4 c White vinegar
2 tb Worcestershire sauce
1/4 c Peanut oil
1/3 cn Condensed tomato soup

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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip