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Artichoke and Black-Eyed Pea Salad

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MTNFLOWER43

"This is a delicious salad for summer or for a potluck-style gathering."
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Ingredients

1 h servings 339 cals
Original recipe yields 8 servings

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Directions

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  • Prep

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  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.

Footnotes

  • Cook's Note:
  • Substitute vegetable broth for chicken broth for a vegetarian alternative.

Nutrition Facts


Per Serving: 339 calories; 16.5 g fat; 36.2 g carbohydrates; 13.3 g protein; 5 mg cholesterol; 1494 mg sodium. Full nutrition

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