Black Eyed Susan Salad
This black-eyed Susan salad recipe features black-eyed peas with corn, other veggies, and a sweet and sour vinaigrette that gets better the longer it sits.
Ingredients
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1 (15 ounce) can black-eyed peas, drained
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1 (10 ounce) package frozen corn kernels, thawed
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½ cup chopped celery (Optional)
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2 tablespoons chopped pimentos
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2 tablespoons minced onion
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¼ cup apple cider vinegar
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2 tablespoons Worcestershire sauce
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1 tablespoon white sugar
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½ teaspoon garlic salt
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½ teaspoon ground black pepper
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¼ cup vegetable oil
Description
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Combine black-eyed peas, corn, celery, pimentos, and onion in a large bowl; set aside.
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Whisk vinegar, Worcestershire sauce, sugar, garlic salt, and black pepper together in a small bowl until well combined; slowly whisk in oil until emulsified.
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Pour vinaigrette over vegetables; stir until evenly coated. Refrigerate before serving, 4 hours to overnight.
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