Black-Eyed Susan Salad

This make-ahead salad features black-eyed peas, corn, pimento peppers, celery, and onion tossed in a sweet, tangy, garlicky apple cider vinegar dressing.

• 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 black-eyed peas, corn, celery, pimento peppers, and onion in a large serving bowl; set aside.

Step 2

Whisk together vinegar, Worcestershire sauce, sugar, garlic salt, and pepper in a small bowl until well combined. Slowly whisk in oil until dressing emulsifies.

Step 3

Pour dressing over vegetables; stir until evenly coated. Refrigerate for at least 4 hours to overnight before serving.