Black-Eyed Pea Salad - cooking recipe

Ingredients

6 oz. cooked black-eyed peas
1 c. grated carrots
1/2 c. chopped onion
1/2 c. chopped green bell pepper
1/4 c. drained chopped pimentos
3 Tbsp. white vinegar
1 Tbsp. vegetable oil
1 pkg. sugar substitute to equal 1 tsp. sugar
1/4 tsp. ground black pepper

Preparation

In large bowl, combine all ingredients; toss well.
Cover and refrigerate at least 3 hours or overnight.