| 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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