Blackeye Appetizer Salad

Recipe Ingredients

1 lb	454g / 16oz	Black-eyed peas - dry
8 oz	227g	Artichoke hearts - marinated
1/2 cup	55g / 1.9oz	Radishes - or sliced carrots
1 cup	110g / 3.9oz	Celery - thinly sliced
1/2 cup	118ml	Scallion - sliced
		Salt - to taste
		Pepper - to taste
		French dressing
		Lettuce

Recipe Instructions

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.

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

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

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

Source:
Dean Fearing of The Mansion on Turtle Creek, Dallas, TX

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