Black-Eyed Pea Salad

• 1 lb. dried black-eyed peas
• 3 chicken bouillon cubes
• 1/4 tsp. ground white pepper
• 2 tsp. onion salt
• 1/2 c. sliced radishes
• 1 green bell pepper, seeded and chopped
• 2 (4 oz.) jars marinated artichoke hearts
• 1 c. celery, thinly sliced
• 1/2 c. green onions, sliced
• 3/4 c. Italian dressing
• salt and pepper to taste
• hot pepper sauce to taste

1. Soak peas overnight (or at least six hours) with enough water to cover peas by 2 inches; drain and rinse.
2. Put peas in large kettle with 6 cups hot water, bouillon cubes, white pepper and onion salt.
3. Bring mixture to a boil, cover and simmer for 45 minutes or until peas are just tender.
4. Place peas in large bowl and set aside.
5. Drain artichoke hearts, pouring marinade over peas.
6. Chop artichoke hearts to bite size pieces and toss with peas along with remaining ingredients.
7. Season to taste, cover and chill.
8. Serves 8.

blackeyed peas, chicken, ground white pepper, onion salt, radishes, green bell pepper, celery, green onions, italian dressing, salt, pepper sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=915433 (may not work)