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Categories:Viewed: 41 - Published at: 5 years ago
Ingredients
- 8 c. Salted water
- 2/3 c. Dry black-eyed peas
- 1 bn Watercress, tough stems discarded, the rest washed well, spun dry (2 c. packed), and minced
- 1 lrg Hard-ripe peach, peeled and cut into 1/2-inch pcs
- 2 x Scallions, minced
- 1 x Celery rib, minced fine
- 4 tsp Fresh lemon juice
- 1/2 tsp Grnd cumin Salt and pepper to taste
Method
- In a saucepan bring water and peas to a boil and simmer 20 min, or possibly till tender.
- Drain peas in a colander and rinse under cool water to cold.
- Drain peas well and in a large bowl toss with remaining ingredients and salt and pepper to taste.
- Salad may be made 2 hrs ahead and chilled, covered.
- Yield: 4 servings
