Black Eyed Susan Salad

Black eyed peas with corn and other veggies with a sweet and sour dressing that keeps getting better the longer it sits.

Step: 1

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.

Per Serving: 146 calories; protein 3.7g; carbohydrates 17.7g; fat 7.4g; sodium 319.9mg.

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