Recipe by Shults3
"Black eyed peas with corn and other veggies with a sweet and sour dressing that keeps getting better the longer it sits."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (15 ounce) can
black-eyed peas, drained
1 (10 ounce) package
frozen corn kernels, thawed
chopped pimento peppers
apple cider vinegar
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.
Pretty darn good. A nice change/something different for New Years' Day.
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!!
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.
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!
Was very good. I used a 12 oz. bag of frozen mixed veggies, steamed (corn, carrots & asparagus). Delicious.
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
Everyone in the family loved it, except my husband. Even my vegetable hating daughter. Didn't change a thing. Well definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Eyed Susan Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 67
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a fresh, colorful Mexican-inspired salad and side dish.
See how to make a Southwest-style couscous salad with a tangy vinaigrette.
Here’s a simple roast chicken dish that’s bursting with flavor.