Artichoke And Black-Eyed Pea Salad

1. 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. 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. 3

   Drizzle reserved artichoke marinade over black-eyed peas.

4. 4

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

5. 5

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

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.