Artichoke And Black-Eyed Pea Salad - cooking recipe

Ingredients

1 pound dry black-eyed peas
6 cups water
8 cups chicken broth
1 (8 ounce) jar marinated artichoke hearts, chopped, liquid reserved
1 cup thinly sliced celery
1 cup sliced radishes
1/2 cup sliced green onions
1/2 cup vegetable oil
1/4 cup distilled white vinegar
3 tablespoons water
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons(R))

Preparation

Bring black-eyed peas and 6 cups water to a boil in a large pot for 3 to 4 minutes. Drain and return black-eyed peas to the pot.
Pour chicken broth into the black-eyed peas; simmer over medium heat until black-eyed peas are tender, about 40 minutes. Drain and rinse black-eyed peas; transfer to a large bowl.
Drizzle reserved artichoke marinade over black-eyed peas.
Mix artichoke hearts, celery, radishes, and green onions into black-eyed peas.
Whisk vegetable oil, white vinegar, 3 tablespoons water, and dry Italian dressing mix in a bowl.
Pour dressing over black-eyed peas salad and toss to combine.