Artichoke and Black-Eyed Pea Salad

Using the marinade from the artichoke hearts adds another flavorful element to this filling black-eyed pea salad. Radishes and green onions add crunch and a bit of spice.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 339 Calories

Ingredients

• ½ cup vegetable oil
• 3 tablespoons water
• ¼ cup distilled white vinegar
• 6 cups water
• 8 cups chicken broth
• 1 cup thinly sliced celery
• 1 pound dry black-eyed peas
• ½ cup sliced green onions
• 1 cup sliced radishes
• 1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
• 1 (8 ounce) jar marinated artichoke hearts, chopped, liquid reserved

Recipe Instructions

Step 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.

Step 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.

Step 3

Drizzle reserved artichoke marinade over black-eyed peas.

Step 4

Mix artichoke hearts, celery, radishes, and green onions into black-eyed peas.

Step 5

Whisk vegetable oil, white vinegar, 3 tablespoons water, and dry Italian dressing mix in a bowl.

Step 6

Pour dressing over black-eyed peas salad and toss to combine.