| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive09 | 1 | Servings | ||
INGREDIENTS
| 8 | c | Salted water |
| 2/3 | c | Dried black-eyed peas |
| 1 | Watercress, tough stems | |
| discarded the rest | ||
| washed well spun | ||
| dry 2 cups | ||
| packed and | ||
| chopped | ||
| 1 | Firm-ripe peach, peeled and | |
| cut into | ||
| 1/2-inch pieces | ||
| 2 | Scallions, chopped | |
| 1 | Celery rib, chopped fine | |
| 4 | t | Fresh lemon juice |
| 1/2 | t | 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.
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
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Calories: 154
Calories From Fat: 22
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 715.4mg
Potassium: 1088.7mg
Carbohydrates: 29.7g
Fiber: 11.5g
Sugar: 15.6g
Protein: 11.1g