Black-Eyed Susan Salad

This is a great recipe that I found in a magazine called Cooperative Living.  A definite for summer. I love these kinds of salads as a side dish with just about anything.  I think the only thing I would change would be adding a pasta.  Maybe a tricolor pasta or perhaps a bow tie pasta.  Either way this salad is a keeper and hope you enjoy it.

15 oz can of black-eyed peas, drained
10 oz package of frozen corn kernels, thawed
2 T chopped pimento
2 T minced onion (I used a red onion)
1/4 cup apple cider vinegar
1 T white sugar
1 T Worcestershire sauce
1/2 tsp garlic salt
1/2 tsp pepper
1/4 cup vegetable oil

Combine the black-eyed peas, corn, pimento and onion in a mixing bowl and set aside.  In a separate bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic salt and pepper.  Slowly whisk in the vegetable oil until the dressing emulsifies.  Stir the dressing into the vegetables until evenly coated.
Refrigerate 4 hours or overnight.