Black Eyed Susan Salad

1 (15 ounce) can black-eyed peas, drained

1 (10 ounce) package frozen corn kernels, thawed

2 tablespoons chopped pimento peppers

½ cup chopped celery

2 tablespoons minced onion

¼ cup apple cider vinegar

1 tablespoon white sugar

2 tablespoons Worcestershire sauce

½ teaspoon garlic salt

½ teaspoon pepper

¼ cup vegetable oil

Combine the black-eyed peas, corn, pimentos, celery, and onion in a mixing bowl; 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 to overnight before serving.