- 1 pound dry black-eyed peas
- 6 cups water
- 8 cups chicken broth
- 1 (8 ounce) jar marinated artichoke hearts, chopped, liquid reserved
- 1 cup thinly sliced celery
- 1 cup sliced radishes
- 1/2 cup sliced green onions
- 1/2 cup vegetable oil
- 1/4 cup distilled white vinegar
- 3 tablespoons water
- 1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
- Bring black-eyed peas and 6 cups water to a boil in a large pot for 3 to 4 minutes. Drain and return black-eyed peas to the pot.
- Pour chicken broth into the black-eyed peas; simmer over medium heat until black-eyed peas are tender, about 40 minutes. Drain and rinse black-eyed peas; transfer to a large bowl.
- Drizzle reserved artichoke marinade over black-eyed peas.
- Mix artichoke hearts, celery, radishes, and green onions into black-eyed peas.
- Whisk vegetable oil, white vinegar, 3 tablespoons water, and dry Italian dressing mix in a bowl.
- Pour dressing over black-eyed peas salad and toss to combine.
08/25/2019
recipepes.com
artichoke and black-eyed pea salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
