Artichoke and Black-Eyed Pea Salad recipe

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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
½ cup sliced green onions
½ cup vegetable oil
¼ cup distilled white vinegar
3 tablespoons water
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)

Nutrition Info

338.6 calories
carbohydrate: 36.2 g
cholesterol: 5 mg
fat: 16.5 g
fiber: 10.8 g
protein: 13.3 g
saturatedFat: 2.3 g
servingSize: -
sodium: 1494.3 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

This is a delicious salad for summer or for a potluck-style gathering.

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