Black-Eyed Pea Salad with Watercress and Peach

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 8 cups salted water
  • 2/3 cup dried black-eyed peas
  • 1 bunch watercress, tough stems discarded, the rest washed well, spun dry (2 cups packed), and chopped
  • 1 large firm-ripe peach, peeled and cut into 1/2-inch pieces
  • 2 scallions, chopped
  • 1 celery rib, chopped fine
  • 4 teaspoons fresh lemon juice
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
Directions
  • In a saucepan bring water and peas to a boil and simmer 20 minutes, or until tender. Drain peas in a colander and rinse under cold water to cool. Drain peas well and in a large bowl toss with remaining ingredients and salt and pepper to taste. Salad may be made 2 hours ahead and chilled, covered.


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