Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Black-eyed peas - dry

  2. 8 oz 227g Artichoke hearts - marinated

  3. 1/2 cup 55g / 1.9oz Radishes - or sliced carrots

  4. 1 cup 110g / 3.9oz Celery - thinly sliced

  5. 1/2 cup 118ml Scallion - sliced

  6. Salt - to taste

  7. Pepper - to taste

  8. French dressing

  9. Lettuce

Instructions Jump to Ingredients ↑

  1. Pick over and sort the peas well for clods and rocks. Wash well, then parboil in water to cover for two minutes, then let sit one hour. Pour off parboiling water.

  2. Add water to cover again, and cook until peas are tender. Drain.

  3. Cool beans quickly, uncovered. Drizzle artichoke marinade over beans. Cut hearts to bite-size and add to mixture along with radishes, celery and onions.

  4. Add just enough French dressing to cover; salt and pepper to taste. Refrigerate before serving. Spoon onto lettuce to serve.


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