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My review
Black Eyed Susan Salad
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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Ingredients
4 h 20 m servings 146 calsOriginal recipe yields 8 servings (4 cups)
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- US
- Metric
Directions
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Prep
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 146 calories; 7.4 g fat; 17.7 g carbohydrates; 3.7 g protein; 0 mg cholesterol; 320 mg sodium. Full nutrition
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Reviews
Read all reviews 1315 Ratings
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Most helpful positive review
4/25/2008
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 t...
Most helpful critical review
4/15/2009
Pretty darn good. A nice change/something different for New Years' Day.
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4/25/2008
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 t...
4/6/2009
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 ...
5/6/2008
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.
6/1/2009
Yummy!!! This was really good! I didn't have pimento peppers - the jar in the store was more than I would ever use so I used a small jar of rosted red peppers and that tasted really good.. excel...
1/1/2009
Was very good. I used a 12 oz. bag of frozen mixed veggies, steamed (corn, carrots & asparagus). Delicious.
12/11/2008
I made this for a Christmas potluck, so replaced the red pimento with one red and one green pepper, chopped. It was a bit too sweet for my liking, so I increased the Worcestershire sauce, added...
4/15/2009
Pretty darn good. A nice change/something different for New Years' Day.
4/8/2013
Everyone in the family loved it, except my husband. Even my vegetable hating daughter. Didn't change a thing. Well definitely make this again.