- 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
- 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.)