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Black-Eyed Pea Salad with Pesto
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Ingredients: | |
1 (15 oz) can | black-eyed peas |
1 cup | coarsely chopped jarred marinated artichoke hearts in oil |
2 cups | grape tomatoes, halved |
8 tablespoons | sliced black olives |
4 tablespoons | prepared pesto, (such as Buitoni with Basil) |
4 teaspoons | pine nuts |
Directions:
Toss the black-eyed peas, artichoke hearts, tomatoes, and olives with the pesto in a bowl. Garnish with the pine nuts.
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