Artichoke And Black-Eyed Pea Salad
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tbsps
Water8 cups
Chicken Broth1 cup
Celery (thinly sliced)1 cup
Radishes (sliced)1 cup
Green Onion (sliced)1 cup
Vegetable Oil1 cup
Distilled White VinegarDirections:
1
Bring black-eyed peas and 6 cups water to a boil in a large pot for 3 to 4 minutes
2
Drain and return black-eyed peas to the pot
3
Pour chicken broth into the black-eyed peas; simmer over medium heat until black-eyed peas are tender, about 40 minutes
4
Drain and rinse black-eyed peas; transfer to a large bowl
5
Drizzle reserved artichoke marinade over black-eyed peas
6
Mix artichoke hearts, celery, radishes, and green onions into black-eyed peas
7
Whisk vegetable oil, white vinegar, 3 tablespoons water, and dry Italian dressing mix in a bowl
8
Pour dressing over black-eyed peas salad and toss to combine