Black-Eyed Pea Salad

• 3 c. cooked black-eyed peas
• 2 large sweet red peppers, diced
• 1 medium cucumber, peeled and diced
• 1/2 c. thinly sliced scallions (white and green parts)
• 1/2 c. loosely packed chopped fresh cilantro
• 3 Tbsp. lemon juice
• 4 Tbsp. lite vegetable oil
• kosher salt to taste
• 1 tsp. minced garlic
• 1 Tbsp. finely chopped fresh ginger
• 2 tsp. ground roasted cumin seed
• 2 or more fresh hot green chilies, stemmed, seeded and thinly sliced
• 1 Tbsp. minced fresh mint
• 5 or 6 lettuce leaves

1. Combine peas, peppers, cucumber and scallions in medium bowl. Combine remaining ingredients (except lettuce) in a 2 cup glass measure; whisk until thoroughly blended.
2. Pour over peas; toss well.
3. Arrange lettuce on platter; serve salad on top.
4. Keeps well for several hours at room temperature.
5. Refrigeration is not advised as it hardens the peas.
6. Serves 6 to 8.

peas, sweet red peppers, cucumber, scallions, fresh cilantro, lemon juice, vegetable oil, kosher salt, garlic, fresh ginger, ground roasted cumin, green chilies, fresh mint

Taken from www.cookbooks.com/Recipe-Details.aspx?id=724242 (may not work)