Black-Eyed Appetizer Salad - cooking recipe

Ingredients

1 lb. black-eyed peas
1 c. thinly sliced celery
1/2 c. sliced green onions
lettuce
1/2 to 1 c. sliced radishes or carrots
2 (4 or 5 oz.) jars marinated artichoke hearts
salt and pepper to taste
French dressing

Preparation

Soak and cook black-eyed peas.
Drain.
Cool peas quickly, uncovered.
Drizzle artichoke marinade over peas.
Cut hearts to bite-size and add to mixture along with radishes, celery and onions.
Add just enough French dressing to cover and salt and pepper to taste.
Refrigerate before serving.
Spoon onto lettuce to serve.
Makes enough for 8 salads.