Artichoke And Black-Eyed Pea Salad

• 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))

1. 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.
2. 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.
3. Drizzle reserved artichoke marinade over black-eyed peas.
4. Mix artichoke hearts, celery, radishes, and green onions into black-eyed peas.
5. Whisk vegetable oil, white vinegar, 3 tablespoons water, and dry Italian dressing mix in a bowl.
6. Pour dressing over black-eyed peas salad and toss to combine.

blackeyed peas, water, chicken broth, liquid reserved, celery, radishes, green onions, vegetable oil, white vinegar, water, italian salad dressing

Taken from www.allrecipes.com/recipe/220759/artichoke-and-black-eyed-pea-salad/ (may not work)