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Black Eyed Susan Salad Recipe

Recipe by: Shults3

"Black eyed peas with corn and other veggies with a sweet and sour dressing that keeps getting better the longer it sits."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook
  • Ready In4 h 20 m
  • 1Combine 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 146 cals
  • 1 (15 ounce) can black-eyed peas, drained
  • 1 (10 ounce) package frozen corn kernels, thawed
  • 2 tablespoons chopped pimento peppers
  • 1/2 cup chopped celery (optional)
  • 2 tablespoons minced onion
  • 1/4 cup apple cider vinegar
  • 1 tablespoon white sugar
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1/4 cup vegetable oil
Nutrition

Amount per serving ( 5 total)

  • Calories:
    146
    7%
  • Fat:
    7.4
    11%
  • Carbs:
    17.7
    6%
  • Protein:
    3.7
    7%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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