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Black-eyed Pea Salad

1 pound dried black-eyed peas
3 chicken bouillon cubes
1/4 teaspoon ground white pepper
2 teaspoons onion salt
1 4-ounce jar marinated artichoke hearts
1/2 cup sliced radishes
1 green bell pepper -- seeded and chopped
1 cup thinly sliced celery
1/2 cup sliced green onions
3/4 cup bottled Italian dressing
Salt and pepper to taste
Hot pepper sauce -- to taste

Soak black-eyed peas overnight (or at least 6 hours) with enough water to cover peas by two inches. Drain and rinse.

Put rinsed peas in a large kettle 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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