Thursday, August 15, 2013
Black-Eyed Susan Salad
15 oz can of black-eyed peas, drained
10 oz package of frozen corn kernels, thawed
2 T chopped pimento
2 T minced onion (I used a red onion)
1/4 cup apple cider vinegar
1 T white sugar
1 T Worcestershire sauce
1/2 tsp garlic salt
1/2 tsp pepper
1/4 cup vegetable oil
Combine the black-eyed peas, corn, pimento and onion in a mixing bowl and set aside. In a separate bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic salt and pepper. Slowly whisk in the vegetable oil until the dressing emulsifies. Stir the dressing into the vegetables until evenly coated.
Refrigerate 4 hours or overnight.