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Black Eyed Susan Salad

Rated as 4.47 out of 5 Stars

"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 cals
Original recipe yields 8 servings (4 cups)

Directions

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  • Prep

  • Ready In

  1. 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 13
  1. 15 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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

Pretty darn good. A nice change/something different for New Years' Day.

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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...

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 ...

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.

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...

Was very good. I used a 12 oz. bag of frozen mixed veggies, steamed (corn, carrots & asparagus). Delicious.

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...

Pretty darn good. A nice change/something different for New Years' Day.

Everyone in the family loved it, except my husband. Even my vegetable hating daughter. Didn't change a thing. Well definitely make this again.

This is my new favorite summer side dish! I made it to go with barbecue and it was a big hit. I used 2 cans of black eyed peas, and substituted roasted red peppers for pimentos, otherwise follow...