Black-Eyed Susan Salad

This black-eyed Susan salad recipe features black-eyed peas, corn, pimentos, celery, and onion tossed in a sweet, tangy, garlicky cider vinegar vinaigrette.

• 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, pimentos, and onion in a large bowl; set aside.

Step 2

Whisk vinegar, Worcestershire sauce, sugar, garlic salt, and black pepper together in a small bowl until well combined; slowly whisk in oil until emulsified.

Step 3

Pour vinaigrette over vegetables; stir until evenly coated. Refrigerate before serving, 4 hours to overnight.