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Black eyed peas with corn and other veggies with a sweet and sour dressing that keeps getting better the longer it sits.
Ingredients
- 1 (15 ounce) can black-eyed peas, drained
- 1 (10 ounce) package frozen corn kernels, thawed
- 2 tablespoons chopped pimento peppers
- ½ cup chopped celery (Optional)
- 2 tablespoons minced onion
- ¼ cup apple cider vinegar
- 1 tablespoon white sugar
- 2 tablespoons Worcestershire sauce
- ½ teaspoon garlic salt
- ½ teaspoon pepper
- ¼ cup vegetable oil
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 146 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 6% |
| Sodium320mg | 14% |
| Total Carbohydrate18g | 6% |
| Dietary Fiber3g | 10% |
| Total Sugars4g | |
| Protein4g | |
| Vitamin C7mg | 36% |
| Calcium22mg | 2% |
| Iron1mg | 6% |
| Potassium235mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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