Black-eye Appetizer Salad

Course : Beans
Serves: 8
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1 pound black-eyed peas -- dry
8 ounces artichoke hearts -- marinated
1/2 cup radishes -- or sliced carrots
1 cup celery -- thinly sliced
1/2 cup scallion -- sliced
1 teaspoon salt -- to taste
1 teaspoon pepper -- to taste
1 bottle French dressing
1 large lettuce

Preparation / Directions:

Pick over and sort the peas well for clods and rocks. Wash well, then parboil in water to cover for two minutes, then let sit one hour. Pour off parboiling water. Add water to cover again, and cook until peas are tender. Drain. Cool beans quickly, uncovered. Drizzle artichoke marinade over beans. Cut hearts to bite-size and add to mixture along with radishes, celery and onions. Add just enough French dressing to cover; salt and pepper to taste. Refrigerate before serving. Spoon onto lettuce to serve. California Dry Bean Advisory Board

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