Recipe courtesy of Gourmet Magazine

Black-Eyed Pea Salad with Watercress and Peach

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. 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.