Black-Eye Salad 1 lb Dry black-eyed peas cooked the savory way; (2 cups)
2 Jars marinated artichoke hearts; (4 oz. size)
1 c Sliced raw radishes and/or carrots
1 c Thinly sliced celery
1/2 c Sliced green onions
Put beans In bowl and drizzle artichoke marinade over them. Cut
hearts to bite size and add to beans with radishes, carrots, celery
and onion. Add your favorite French or Italian dressing to cover;
pepper to taste. Chill before serving, and spoon onto lettuce leaves.
Savory cooking method: Drain and rinse soaked black-eyed peas (4 to5
cups); add 6 cups hot water; 2 tablespoons shortening, 2 teaspoons
onion salt and 1/2 teaspoon garlic salt, 1 tablespoon chicken stock
base, and 1/4 teaspoon white pepper. Simmer gently until barely
tender. Drain while hot; cool beans quickly, uncovered. Yields: 8
servings.
Black-Eye Salad printer friendly version located here. (Just the recipe. Nothing else.)
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