Name: Black-Eyed Pea Salad with Watercress And Peach
Ingredients: 8 c Salted water; 2/3 c Dried black-eyed peas; 1 bn Watercress; tough stems; ; discarded, the rest; ; washed well, spun; ; dry (2 cups; ; packed), and; ; chopped; 1 lg Firm-ripe peach; peeled and cut into; ; 1/2-inch pieces; 2 Scallions; chopped; 1 Celery rib; chopped fine; 4 ts Fresh lemon juice; 1/2 ts Ground cumin; Salt and pepper to taste

CATEGORY	CUISINE	TAG	YIELD
		Cklive09	1	servings

INGREDIENTS

8	c	Salted water
2/3	c	Dried black-eyed peas
1	bn	Watercress; tough stems
		; discarded, the rest
		; washed well, spun
		; dry (2 cups
		; packed), and
		; chopped
1	lg	Firm-ripe peach; peeled and cut into
		; 1/2-inch pieces
2		Scallions; chopped
1		Celery rib; chopped fine
4	ts	Fresh lemon juice
1/2	ts	Ground cumin
		Salt and pepper to taste

INSTRUCTIONS

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.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9182
Converted by MM_Buster v2.0l.

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