| | Directions | | Drain and rinse peas and corn. Add all vegetables together. In another bowl, combine remaining ingredients and stir until sugar dissolves. Pour over vegetables. Refrigerate overnight to blend flavors. Serve with tortilla chips for an appetizer or as a vegetable salad. Keeps about 2 weeks in refrigerator. |
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| Ingredients | | - |  | 1 can black-eyed peas |
| - | | 2 cans black-eyed peas with Jalapenos |
| - | | 1 can Niblets Corn |
| - | | 1 bell pepper, chopped (large) |
| - | | 1 onion, chopped (medium) |
| - | | 2 tomatoes, chopped (medium) |
| - | | 2 firm avocados, chopped |
| - | | Salt and pepper to taste |
| - | | 1 can tomato soup |
| - | | 1/2 cup white vinegar |
| - | | 1/4 cup Salad Oil |
| - | | 1 cup granulated sugar |
| - | | 1 teaspoon prepared mustard |
| - | | 1 tablespoon worcestershire sauce |
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