For an extra layer of flavor, try adding a pinch of smoked paprika to the dressing. If you prefer a less pronounced onion flavor, soak the minced red onion in ice water for 10 minutes before adding it to the salad. This salad is a great make-ahead dish for potlucks and barbecues. It travels well and can be stored in the refrigerator for up to 3 days.
Black-Eyed Susan Salad
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME4 hrs 20 mins
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SERVING8 People
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VIEWS48
A vibrant and refreshing salad featuring the humble black-eyed pea, elevated with sweet corn and crisp vegetables, all brought together by a tangy, addictive dressing that only improves with time.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Fiber3 g
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Protein4 g
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Saturated Fat1 g
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Sodium320 mg
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Sugar4 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, combine the drained and rinsed black-eyed peas, thawed corn kernels, chopped celery, diced pimento peppers, and minced red onion. (5 minutes)
02
StepIn a separate small bowl, whisk together the apple cider vinegar, Worcestershire sauce, granulated sugar, garlic salt, and black pepper until the sugar is dissolved. (2 minutes)
03
StepSlowly drizzle in the vegetable oil while continuously whisking until the dressing is emulsified and slightly thickened. (3 minutes)
04
StepPour the dressing over the vegetables in the large bowl. Stir gently to ensure all ingredients are evenly coated with the dressing. (2 minutes)
05
StepCover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld together. The salad will taste even better the next day! (4+ hours)
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Joan Wilderman
Apr 28, 2025I used shallots instead of onion, and it was a delicious variation.
Sheldon Mayert
Feb 17, 2025This has become my go-to recipe for potlucks. Everyone always asks for the recipe.
Jane Kirlin
Jan 24, 2025This salad was a hit at our family gathering! The dressing is so flavorful, and it was even better the next day.
Annabel Glover
Jan 20, 2025I found that adding a little bit of Dijon mustard to the dressing added a nice tanginess.
Lessie Ledner
Jan 5, 2025I made this for a BBQ and it was the first thing to disappear!
Chaz Goyette
Dec 28, 2024Easy to make and always a crowd-pleaser!
Lazaro Hansen
Dec 3, 2024I skipped the garlic salt and used fresh minced garlic instead. It was amazing!
Hosea Brakus
Nov 22, 2024I love the addition of roasted red pepper. It gives the salad a lovely smoky flavor.