Black-Eyed Pea Salad with Watercress and Peach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less. 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 |
Directions:
1. 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.)
2. Each serving about 115 calories and 1 gram fat (8% of calories from fat) Nutritional analysis provided by Gourmet
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