Artichoke and Black-Eyed Pea Salad


"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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1 h servings 339 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 1494 mg
  • 60%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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