Black Eyed Susan Salad Recipe

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
146 cal
7%

Fat
7.4 g
11%

Carbs
17.7 g
6%

Based on a 2,000 calorie diet

Reviews (11)

Rate This Recipe

Lesley Carol

Apr. 25, 2008

"I'm looking forward to making this salad with black-eyed peas/beans. I make a standard bean salad that is almost identical to this one. Kernel corn really dresses up the salad in addition to the red..." See more pimentos - yummy AND pretty. Instead of worchestershire sauce, I add a 'shot' of balsamic vinegar and give the salad some zing with finely sliced/chopped red onion that I soak first in cold water and then squeeze out liquid. This technique is great for sweeting the red onion. Thanks for the recipe!!"

Jason

Apr. 7, 2009

"I have made black eyed pea salads in the past that had a lot more ingredients and weren't nearly as tasty as this one. I can't wait to give this one a try in the summer when I can use leftover corn o..." See moren the cob in place of frozen corn. The dressing definitely MUST sit for several hours, I tasted it two hours after making it and feared for the worst. After four hours, it tasted delicious and gets better as it sits."

Dazey

May. 6, 2008

"This recipe is great. It's not heavy or too spicey. I'd like to try it with Balsamic vinegar instead of Apple Cidar vinegar. I have already passed this on to family and friends...." See more"

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