Black-Eyed Pea Salad

Ingredients:

• 1-15 oz. can black-eyed peas, drained and rinsed
• 1-10 oz. package frozen corn kernels, thawed
• 2 Tbsp. pimento peppers, chopped
• 1/2 c. celery, chopped
• 2 Tbsp. dried minced onion
• 1/4 c. apple cider vinegar
• 1 Tbsp. white sugar
• 2 Tbsp. Worcestershire sauce
• 1/2 tsp. garlic powder
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1/4 c. vegetable oil

Instructions:

1. Combine the black-eyed peas, corn, pimentos, celery, and dried onion in a mixing bowl; set aside.
2. In a separate bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic powder, salt, and pepper. Slowly whisk in the vegetable oil until the dressing emulsifies.
3. Stir the dressing into the vegetables until evenly coated. Refrigerate 4 hours to overnight before serving.

Serves 4-6