Black Eyed Susan Salad || Gracefult Kitchen

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Black Eyed Susan Salad

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

1 (15 ounce) can black-eyed peas, drained
1 (10 ounce) package frozen corn kernels, thawed
½ cup chopped celery (Optional)
2 tablespoons chopped pimentos
2 tablespoons minced onion
¼ cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon white sugar
½ teaspoon garlic salt
½ teaspoon ground black pepper
¼ cup vegetable oil

Description

Combine black-eyed peas, corn, celery, pimentos, and onion in a large bowl; set aside.
Whisk vinegar, Worcestershire sauce, sugar, garlic salt, and black pepper together in a small bowl until well combined; slowly whisk in oil until emulsified.
Pour vinaigrette over vegetables; stir until evenly coated. Refrigerate before serving, 4 hours to overnight.