wilkes

I have used canned Mexi~ Corn and it worked well just drain the corn well.

In my family we have Black Eyed Peas and Corn as a regular side.
Sometimes I will make my own Mexi Corn with Pimentos and Green chilli's
mix with blackeded peas and serve with cornbread and JALAPENO''S on the side

This is an outstanding receipe. Have had it before when it also included diced sweet peppers instead of the pimento. I also used rinsed LeSeuer brand sweet peas instead of black eyes (gas, you know) and the washed, drained Green Giant white shoepeg corn. I'm going to try it with the pimento as well.


Thanks for including this great receipe.

Black Eyed Susy Salad
1 (15 ounce) can black-eyed peas, drained
1 (10 ounce) package frozen corn kernels, thawed
2 tablespoons chopped pimento peppers
1/2 cup chopped celery (optional)
2 tablespoons minced onion
1/4 cup apple cider vinegar
1 tablespoon white sugar
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1/4 cup vegetable oil

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.