Black Eyed Susan Salad
Black eyed peas with corn and other veggies with a sweet and sour dressing that keeps getting better the longer it sits.
Black Eyed Susan Salad Ingredients
1 (15 ounce) can black-eyed peas, drained
1 (10 ounce) package frozen corn kernels, thawed
2 tablespoons chopped pimento peppers
cup chopped celery
2 tablespoons minced onion
cup apple cider vinegar
1 tablespoon white sugar
2 tablespoons Worcestershire sauce
teaspoon garlic salt
teaspoon pepper
cup vegetable oil
How to Make Black Eyed Susan Salad
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.
Black Eyed Susan Salad Nutritions
Calories: 146.2 calories
Carbohydrate: 17.7 g
Cholesterol:
Fat: 7.4 g
Fiber: 2.8 g
Protein: 3.7 g
SaturatedFat: 1.2 g
ServingSize:
Sodium: 319.9 mg
Sugar: 3.5 g
TransFat:
UnsaturatedFat:
Black Eyed Susan Salad Reviews
Im 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
This recipe is great. Its not heavy or too spicey. Id like to try it with Balsamic vinegar instead of Apple Cidar vinegar. I have already passed this on to family and friends.
I have made black eyed pea salads in the past that had a lot more ingredients and werent nearly as tasty as this one. I cant 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.
Yummy This was really good I didnt 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
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 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
Pretty darn good. A nice change/something different for New Years Day.
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.
Everyone in the family loved it, except my husband. Even my vegetable hating daughter. Didnt change a thing. Well definitely make this again.
Great stuff I used a little less corn (not much of a corn fan, but its a beautiful contrast), omitted the optional celery (ICK) and substituted fresh green onions from my garden. You cant get much better than this for a side dish A little spicy - but thats the way I like it :D
Easy, flavorful, and healthy. It makes for a good side dish in itself or a salad topping on greens.
Yummy. Made it exactly as written except I left out the pimentos (yuk) and everyone loved it. Thanks for sharing.
Spectacular It is filling and healthy with so many yummy flavors that work beautifully together like a dance try it, you wont regret it
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