Black-Eyed Pea Salad - cooking recipe

Ingredients

3 (16 oz.) cans black-eyed peas, drained and rinsed
2 c. sliced carrots, cooked (still crisp)
1 green bell pepper, chopped
1 onion, chopped
1 (2 oz.) jar chopped pimientos
1 clove garlic, chopped
3/4 c. sugar
1/2 c. salad oil
3/4 c. cider vinegar
5 Tbsp. Worcestershire sauce
1 can tomato soup

Preparation

Prepare vegetables; combine in a bowl.
Combine garlic, sugar, oil, vinegar, Worcestershire sauce and soup; stir to mix well. Refrigerate for 24 hours.
Will keep for several days.