Black-Eyed Pea Salad Recipe

Name: Black-Eyed Pea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. dried black-eyed peas; 3 chicken bouillon cubes; 1/4 tsp. ground white pepper; 2 tsp. onion salt; 1/2 c. sliced radishes; 1 green bell pepper, seeded and chopped; 2 (4 oz.) jars marinated artichoke hearts; 1 c. celery, thinly sliced; 1/2 c. green onions, sliced; 3/4 c. Italian dressing; salt and pepper to taste; hot pepper sauce to taste

Servings: persons

1 lb. dried black-eyed peas
3 chicken bouillon cubes
1/4 tsp. ground white pepper
2 tsp. onion salt
1/2 c. sliced radishes
1 green bell pepper, seeded and chopped
2 (4 oz.) jars marinated artichoke hearts
1 c. celery, thinly sliced
1/2 c. green onions, sliced
3/4 c. Italian dressing
salt and pepper to taste
hot pepper sauce to taste

1
Soak peas overnight (or at least six hours) with enough water to cover peas by 2 inches; drain and rinse.
2
Put peas in large kettle with 6 cups hot water, bouillon cubes, white pepper and onion salt.
3
Bring mixture to a boil, cover and simmer for 45 minutes or until peas are just tender.
4
Place peas in large bowl and set aside.
5
Drain artichoke hearts, pouring marinade over peas.
6
Chop artichoke hearts to bite size pieces and toss with peas along with remaining ingredients.
7
Season to taste, cover and chill.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. dried black-eyed peas, 3 chicken bouillon cubes, 1/4 tsp. ground white pepper, 2 tsp. onion salt, and more.

Yes, Black-Eyed Pea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black-Eyed Pea Salad

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