Best 6 Black Eyed Susan Salad Recipes
Black eyed susan salad is a delicious and refreshing side dish that is perfect for any occasion. With its vibrant colors and unique flavor, this salad is sure to be a hit at your next gathering. Black eyed susans are a type of bean that is native to the Americas, and they have a slightly sweet and nutty flavor. They are often used in salads, soups, and stews. In this article, we will explore some of the best recipes for black eyed susan salad, so that you can find the perfect one to suit your taste. We will also discuss the different ingredients that can be used to make this salad, and provide tips for making the most delicious black eyed susan salad possible.
Check out the recipes below so you can choose the best recipe for yourself!
BLACK-EYED SUSAN
Longtime Preakness Stakes caterer Harry M. Stevens Co. created the Black-Eyed Susan in 1973, and although serious bourbon drinkers think the drink is too sweet (and have campaigned to replace it), racegoers love it.
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 1 cocktail
Number Of Ingredients 0
Steps:
- Combine 2 ounces each orange juice and sour mix and 1 ounce each bourbon, peach schnapps and vodka in a cocktail shaker with ice. Shake vigorously, then strain into a tall glass filled with ice. Garnish with an orange slice and a maraschino cherry.
BLACK-EYED PEA SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 8h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the first 6 ingredients in a bowl.
- In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
- Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.
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.
Provided by Shults3
Categories Salad Beans Bean and Corn Salad Recipes
Time 4h20m
Yield 8
Number Of Ingredients 11
Steps:
- 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 : Calories 146.2 calories, Carbohydrate 17.7 g, Fat 7.4 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 319.9 mg, Sugar 3.5 g
BLACK-EYED SUSAN
I found this yummy drink recipe in The Junior League Centennial Cookbook. I have no idea why it's called Black-Eyed Susan!
Provided by Hey Jude
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Fill a 12 oz glass with shaved ice.
- Add the vodka, rum and Triple Sec.
- Squeeze in the lime wedge and drop into glass.
- Fill with equal parts pineapple and orange juice.
Nutrition Facts : Calories 133.6, Sodium 0.6
BLACK-EYED PEA AND BEAN SALAD
"I was trying to use up some ingredients I had in our pantry one day and threw this bean salad together," related Marilyn Gonsman of Blairsville, Georgia. "I served it the next night with chicken, and everyone enjoyed it."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the kidney beans, black-eyed peas, black beans, celery, red pepper and onion. In a small bowl, whisk together the vinegars, oil and salt. Pour over bean mixture; toss to coat. Refrigerate for about 4 hours, stirring occasionally.
Nutrition Facts : Calories 169 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges
COLORFUL BLACK-EYED PEA SALAD
"This is my little spin on plain, boiled black-eyed peas," writes Susan Hinton from Morrisville, North Carolina. "I like to 'eat the rainbow,' so I add color with yellow corn, purplish onion and bright red tomatoes."
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook peas according to package directions; drain. In a salad bowl, combine the peas, corn and onion. , In a small bowl, whisk the vinegar, oil, mustard, sugar, salt and pepper. Pour over vegetables and toss to coat. Serve warm or chilled.
Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 6g fiber), Protein 10g protein.
Tips:
- To save time, buy pre-cooked black-eyed peas, or cook them in advance and store them in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- For a more flavorful salad, use fresh herbs like cilantro, parsley, or basil.
- Add some chopped nuts or seeds for a crunchy texture and extra flavor.
- If you like spicy food, add a pinch of cayenne pepper or chopped jalapeño pepper.
- Serve the salad immediately, or chill it for later.
Conclusion:
Black-eyed Susan salad is a refreshing and flavorful dish that's perfect for potlucks, picnics, or summer gatherings. With its simple ingredients and easy preparation, this salad is sure to be a crowd-pleaser. So next time you're looking for a healthy and delicious side dish, give black-eyed Susan salad a try!
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