Artichoke and Black-Eyed Pea Salad |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a delicious salad for summer or for a potluck-style gathering. Substitute vegetable broth for chicken broth for a vegetarian alternative. Ingredients:
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®) |
Directions:
1. 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.
2. 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.
3. Drizzle reserved artichoke marinade over black-eyed peas.
4. Mix artichoke hearts, celery, radishes, and green onions into black-eyed peas.
5. Whisk vegetable oil, white vinegar, 3 tablespoons water, and dry Italian dressing mix in a bowl.
6. Pour dressing over black-eyed peas salad and toss to combine.
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