Sweet And Sour Texas Black Eyed Pea Salad
Ingredients
1 C. black eyed peas, cooked
2/3 C. carrots, cooked and diced
1 medium onion, chopped
1 green bell pepper, chopped
3 Tbsp. pimientos, chopped
1 clove garlic, minced
1/4 C. sugar
1/4 C. white vinegar
2 Tbsp. Worcestershire sauce
1/4 C. peanut oil
1/3 can tomato soup, condensed
Cooking Instructions
Combine all ingredients in a large bowl. Chill 4 hours or more. Serve on a bed of lettuce. Keeps well in refrigerator for 3 to 5 days.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)