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Black-Eyed Pea Salad recipe

Make this salad the day before so flavorscan marry. A good salad to take on a picnic and serve with Plantation-StyleGrilled Pork Chops or OrangeCountry-Style Ribs.

Recipe: Black-Eyed Pea Salad

1 pound dried black-eyed peas
3 chicken bouillon cubes
1/4 teaspoon ground white pepper
2 teaspoons onion salt
1 (4-ounce) jar marinated artichoke hearts
1/2 cup sliced radishes
1 green bell pepper, seeded and chopped
1 cup thinly sliced celery
1/2 cup sliced green onions
3/4 cup bottled Italian dressing
Salt and pepper to taste
Hot pepper sauce, to taste

  • Soak black-eyed peas overnight (or atleast 6 hours) with enough water to cover peas by two inches.
  • Next morning drain and rinse beans. Putrinsed beans in a large kettle with 6 cups hot water, bouilloncubes, white pepper and onion salt. Bring mixture to a boil,cover, lower heat and simmer for 45 minutes or until peas arejust tender. Drain peas and place in a large bowl; set aside.
  • Drain artichoke hearts, pouring marinadeover peas. Chop artichoke hearts into bite-sized pieces and tosswith peas along with remaining ingredients. Season to taste;cover and chill until serving time.

    Serves 8.

    Recipe provided courtesy of Pork, The OtherWhite Meat.

    Black Eyed Pea Salad Recipe by Manjula

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