Title: Sweet & sour texas black-eyed pea salad
 Categories: Diabetic, Vegetables, Salads
      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 cl Garlic; minced
    1/4 c  Sugar;
    1/4 c  White vinegar;
      2 tb Worcestershire sauce;
    1/4 c  Peanut oil;
    1/3 cn Tomato soup condensed;
 
  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