Dressing

• 1 Tbsp granulated sugar
• 1 cup white vinegar
• 1 cup canola oil
• 1 Tbsp fresh oregano
• 1 Tbsp Worcestershire sauce
• 1 tsp freshly ground black pepper
• Salt, to taste

Salad

• 3 (16-oz) cans black-eyed peas, rinsed
• 2 (16-oz) cans corn, rinsed
• 1 (4-oz) jar pimentos, chopped (including liquid)
• 1 bunch scallions, diced
• 1 green bell pepper, finely chopped
• 1 red bell pepper, finely chopped
• 1 yellow bell pepper, finely chopped
• 1 onion, chopped
• 1/2 bunch fresh Italian parsley, chopped
• 3 cloves garlic, finely chopped
• 2 Tbsp finely chopped jalapeno peppers
• Salt and pepper, to taste
• 1 avocado, pitted and chopped, for garnish (optional)
• Fritos or thick tortilla chips, to serve