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 caloriescarbohydrate: 36.2 gcholesterol: 5 mgfat: 16.5 gfiber: 10.8 gprotein: 13.3 gsaturatedFat: 2.3 gservingSize: -sodium: 1494.3 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Artichoke and Black-Eyed Pea Salad
Directions
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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.