Black-Eyed Pea Salad
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Make this salad the day before so flavors can marry. A good salad to take on a picnic and serve with Plantation-Style Grilled Pork Chops or Orange Country-Style Ribs.
INGREDIENTS
1 pound dried black-eyed peas
6 cups hot water
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 tasteSoak black-eyed peas overnight (or at least 6 hours), with enough water to cover peas by 2 inches. Drain and rinse.
Put rinsed peas in a large kettle with 6 cups hot water, bouillon cubes, white pepper and onion salt. Bring mixture to a boil, cover, lower heat and simmer for 45 minutes or until peas are tender. Drain peas and place in a large bowl; set aside.
Drain artichoke hearts, pouring marinade over peas. Chop artichoke hearts into bite-sized pieces and toss with peas along with remaining ingredients. Season to taste; cover and chill until serving time.
Makes 8 servings
Plantation-Style Grilled Pork Chops
Orange Country-Style Ribs