Black Eyed Susan Salad Recipe - Allrecipes.com
Black Eyed Susan Salad Recipe
  • READY IN 4+ hrs

Black Eyed Susan Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
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  • PREP

    20 mins
  • READY IN

    4 hrs 20 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
May 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.

 
Most Helpful Critical Review
Apr 16, 2009

Pretty darn good. A nice change/something different for New Years' Day.

 

11 Ratings

Apr 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!!

 
Apr 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.

 
Jun 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!

 
Jan 01, 2009

Was very good. I used a 12 oz. bag of frozen mixed veggies, steamed (corn, carrots & asparagus). Delicious.

 
Dec 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

 
Apr 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.

 

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Nutrition

  • Calories
  • 146 kcal
  • 7%
  • Carbohydrates
  • 17.7 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 320 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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