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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 146 Calories

Ingredients

• 1 tablespoon white sugar
• 2 tablespoons chopped pimento peppers
• 2 tablespoons Worcestershire sauce
• 2 tablespoons minced onion
• 1 (10 ounce) package frozen corn kernels, thawed
• 1 (15 ounce) can black-eyed peas, drained
• 0.5 cup chopped celery
• 0.25 cup vegetable oil
• 0.5 teaspoon garlic salt
• 0.25 cup apple cider vinegar
• 0.5 teaspoon pepper

Recipe Instructions

Step 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.