Recipe - Black-Eye Salad

1 pound Dry blackeyed peas cooked
the savory way; (2 cups)
2 Jars marinated artichoke
hearts; (4 oz. size)
1 cup Sliced raw radishes and/or
carrots
1 cup Thinly cut or sliced up celery
One half cup Sliced green onions

Put beans In bowl and drizzle artichoke marinade over them. Cut hearts to
bite size and add to beans with radishes, carrots, celery and onion. Add
your favorite French or Italian dressing to cover; pepper to taste. Chill
before serving, and spoon onto lettuce leaves. Savory cooking method: Drain
and rinse soaked blackeyed peas (4 to5 cups); add 6 cups hot water; 2
tablespoons shortening, 2 teaspoons onion salt and One half teaspoon garlic
salt, 1 tablespoon chicken stock base, and One fourth teaspoon white pepper.
Simmer gently until barely tender. Drain while hot; cool beans quickly,
uncovered. Yields: 8 servings.
Posted to recipeludigest Volume 01 Number 455 by "Diane Geary."
diane@keyway.net on Jan 5, 1998