Reviewed: Jun. 1, 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!

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Reviewed: Apr. 15, 2009

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

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BILOTTASHII

Cooking Level: Intermediate

Home Town: Galveston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Apr. 6, 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.

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Jason

Cooking Level: Expert

Living In: New Hartford, New York, USA

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Reviewed: Jan. 1, 2009

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

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asquared

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Reviewed: 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

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everydayisnew

Cooking Level: Intermediate

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Reviewed: May 6, 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.

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Dazey

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Reviewed: 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!!

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