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.

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