Helen'S Black-Eyed Pea Salad - cooking recipe

Ingredients

3 cans black-eyed peas, drained
1 can jalapeno black-eyed peas
1 bunch green onions, chopped
2 cans carrots, sliced (fresh)
1 bell pepper, chopped (1 c.)
5 Tbsp. Worcestershire sauce
2 cloves garlic, crushed
1/2 c. red wine vinegar
1/3 c. salad oil
salt and pepper
1 tsp. chili powder
1 c. sliced green olives with pimentos

Preparation

Mix salad oil, vinegar and 1 tablespoon sugar in jar.
Shake well.
Mix all ingredients.
Refrigerate for 48 hours.
Stir after 24 hours.
Keeps indefinitely.