All Recipes Best Recipe Salad Beans

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: : -

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.

8 servings

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