Artichoke and Black-Eyed Pea Salad Recipe - Allrecipes.com
  • READY IN 1 hr

Artichoke and Black-Eyed Pea Salad

Recipe by  

"This is a delicious salad for summer or for a potluck-style gathering. Substitute vegetable broth for chicken broth for a vegetarian alternative."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Bring black-eyed peas and 6 cups water to a boil in a large pot for 3 to 4 minutes. Drain and return black-eyed peas to the pot.
  2. Pour chicken broth into the black-eyed peas; simmer over medium heat until black-eyed peas are tender, about 40 minutes. Drain and rinse black-eyed peas; transfer to a large bowl.
  3. Drizzle reserved artichoke marinade over black-eyed peas.
  4. Mix artichoke hearts, celery, radishes, and green onions into black-eyed peas.
  5. Whisk vegetable oil, white vinegar, 3 tablespoons water, and dry Italian dressing mix in a bowl.
  6. Pour dressing over black-eyed peas salad and toss to combine.
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Nutrition

  • Calories
  • 339 kcal
  • 17%
  • Carbohydrates
  • 36.2 g
  • 12%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 10.8 g
  • 43%
  • Protein
  • 13.3 g
  • 27%
  • Sodium
  • 1494 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

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