Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 4
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
Preparation
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.)
Nutrition Per Serving
Each serving about 115 calories and 1 gram fat (8% of calories from fat)
#### Nutritional analysis provided by Gourmet
