Name: Black Eyed Susan Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Black-eyed peas, drained - 1 (15 ounce) can; Frozen corn kernels, thawed - 1 (10 ounce) package; Chopped pimento peppers - 2 tablespoons; Chopped celery (Optional) - ½ cup; Minced onion - 2 tablespoons; Apple cider vinegar - ¼ cup; White sugar - 1 tablespoon; Worcestershire sauce - 2 tablespoons; Garlic salt - ½ teaspoon; Pepper - ½ teaspoon; Vegetable oil - ¼ cup

Ingredients for - Black Eyed Susan Salad

1. Black-eyed peas, drained 1 (15 ounce) can

2. Frozen corn kernels, thawed 1 (10 ounce) package

3. Chopped pimento peppers 2 tablespoons

4. Chopped celery (Optional) ½ cup

5. Minced onion 2 tablespoons

6. Apple cider vinegar ¼ cup

7. White sugar 1 tablespoon

8. Worcestershire sauce 2 tablespoons

9. Garlic salt ½ teaspoon

10. Pepper ½ teaspoon

11. Vegetable oil ¼ cup

How to cook deliciously - Black Eyed Susan Salad

1 . Stage

Combine the black-eyed peas, corn, pimentos, celery, and onion in a mixing bowl; 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 to overnight before serving.