Black Eyed Susan Salad

Rating: 4.47 stars
15 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Black eyed peas with corn and other veggies with a sweet and sour dressing that keeps getting better the longer it sits.

By Shults3
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

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.

    Advertisement

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
146.2 calories; 3.7 g protein; 17.7 g carbohydrates; 0 mg cholesterol; 319.9 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Lesley Carol
Rating: 5 stars
04/25/2008
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 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!! Read More
Helpful
(11)

Most helpful critical review

BILOTTASHII
Rating: 3 stars
04/16/2009
Pretty darn good. A nice change/something different for New Years' Day. Read More
Helpful
(3)
15 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Lesley Carol
Rating: 5 stars
04/25/2008
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 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!! Read More
Helpful
(11)
Jason
Rating: 5 stars
04/07/2009
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 on 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. Read More
Helpful
(10)
Dazey1
Rating: 5 stars
05/06/2008
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. Read More
Helpful
(10)
Advertisement
KW
Rating: 5 stars
06/03/2009
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.. excellent recipe - will be making it again soon! Read More
Helpful
(5)
asquared
Rating: 4 stars
01/01/2009
Was very good. I used a 12 oz. bag of frozen mixed veggies steamed (corn carrots & asparagus). Delicious. Read More
Helpful
(5)
everydayisnew
Rating: 4 stars
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 about a tablespoon of salt (used a clove of fresh garlic in place of the garlic salt) ground lots of black pepper and added half a teaspoon of crushed red chillies Read More
Helpful
(4)
Advertisement
BILOTTASHII
Rating: 3 stars
04/16/2009
Pretty darn good. A nice change/something different for New Years' Day. Read More
Helpful
(3)
CJWILBURN
Rating: 5 stars
07/04/2011
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 followed the recipe exactly. Read More
Helpful
(2)
Tex Redhead
Rating: 4 stars
04/08/2013
Everyone in the family loved it except my husband. Even my vegetable hating daughter. Didn't change a thing. Well definitely make this again. Read More
Helpful
(2)
More Reviews
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 07/15/2020