Black-Eyed Pea Salad

• 1 firm-ripe tomato (1/2 lb.)
• 1 cucumber (1/2 lb.)
• 1 red or yellow bell pepper (1/2 lb.)
• 1 can (15 oz.) black-eyed peas
• 1 cup thinly sliced green onions (including tops)
• 1 cup lightly packed chopped fresh dill
• 2/3 cup orange juice
• 1/3 cup wine vinegar
• 1 teaspoon ground cumin
• 1/4 teaspoon fresh-ground pepper
• 1 teaspoon minced garlic
• Salt
• Red-leaf lettuce leaves, rinsed and crisped

1. Rinse, core, and cut tomato into 1/2-inch cubes.
2. Peel, seed, and cut cucumber into 1/2-inch cubes.
3. Stem, seed, and cut bell pepper into 1/2-inch squares.
4. Drain peas, then rinse and drain again and put into a large bowl. Add tomato, cucumber, bell pepper, onions, and dill.
5. Mix orange juice, wine vinegar, cumin, ground pepper, and garlic; add dressing to bowl.
6. Mix dressing with vegetables. Add salt to taste.
7. Line a platter with lettuce and spoon salad onto it.

tomato, cucumber, red, blackeyed peas, green onions, dill, orange juice, wine vinegar, ground cumin, freshground pepper, garlic, salt, redleaf lettuce leaves

Taken from www.myrecipes.com/recipe/black-eyed-pea-salad-5 (may not work)