Recipe - Black-Eyed Pea Salad With Watercress And Peach

8 cup Salted water
2/3 cup Dried blackeyed peas
1 bn Watercress; tough stems
; discarded, the rest
; washed well, spun
; dry (2 cups
; packed), and
; chopped
1 lg Firmripe peach; peeled and
cut into
; 1/2inch pieces
2 Scallions; chopped
1 Celery rib; chopped fine
4 teaspoon Fresh lemon juice
One half teaspoon Ground cumin
Salt and pepper to taste

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.

Yield: 4