Black-Eyed Pea Salad

Name: Black-Eyed Pea Salad
Total time: 3300 s
Yield: 8 servings
Ingredients: 1 pound black-eyed peas dried; 3 chicken stock cubes; 1/4 teaspoon white pepper ground; 2 teaspoons onion salt; 4 ounces marinated artichoke hearts; 1/2 cup radishes sliced; 1 green bell pepper seeded and chopped; 1/2 cup green onions sliced; 1 cup celery thinly sliced; 3/4 cup italian salad dressing bottled; salt to taste; black pepper to taste; hot pepper sauce to taste

Pork

13Ingredients

270Calories

55Minutes

Ingredients

servings:

1 pound black-eyed peas (dried)
3 chicken stock cubes
1/4 teaspoon white pepper (ground)
2 teaspoons onion salt
4 ounces marinated artichoke hearts
1/2 cup radishes (sliced)
1 green bell pepper (seeded and chopped)
1/2 cup green onions (sliced)
1 cup celery (thinly sliced)
3/4 cup italian salad dressing (bottled)
salt (to taste)
black pepper (to taste)
hot pepper sauce (to taste)

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Directions

1Soak black-eyed peas overnight (or at least 6 hours) with enough water to cover peas by two inches. Drain and rinse. Put rinsed peans in a large pot with 6 cups hot water, bouillon cubes, white pepper and onion salt. Bring mixture to a boil, cover, lower heat and simmer for 45 minutes or until peas are just tender. Drains peas and place in a large bowl; set aside. Drain artichoke hearts, pouring marinade over peas. Chop artichoke hearts into bite-sized pieces and toss with peas along with remaining ingredients. Season to taste; cover and chill until serving time.

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