Project Description

Recipe Ingredients:

  • 1 pound dry blackeyes

  • 4 to 5 frozen artichoke hearts

  • 1⁄2 to 1 cup sliced radishes or carrots

  • 1 cup thinly sliced celery

  • 1⁄2 cup sliced green onions

  • Salt and pepper to taste

  • 1⁄2 cup fat-free French or Catalina dressing

  • Lettuce

Instructions

Soak and cook blackeyes by the Savory Method. Drain. Cool beans quickly, uncovered. Drizzle artichoke marinade over beans. Cut hearts to bite-size and add to mixture along with radishes, celery and onion. Add just enough French dressing to cover and salt and pepper to taste. Refrigerate before serving. Spoon onto lettuce to serve. Makes enough for 8 salads.