Black-Eyed Pea Salad with Watercress and Peach

• 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
• Salt and pepper to taste

1. In a saucepan bring water and peas to a boil and simmer 20 minutes, or until tender.
2. Drain peas in a colander and rinse under cold water to cool.
3. Drain peas well and in a large bowl toss with remaining ingredients and salt and pepper to taste.
4. Salad may be made 2 hours ahead and chilled, covered.

water, blackeyed peas, well, peach, scallions, celery, lemon juice, ground cumin, salt

Taken from www.foodnetwork.com/recipes/black-eyed-pea-salad-with-watercress-and-peach.html (may not work)