Black-Eyed Pea Salad with Watercress and Peach

8 c Salted water
2/3 c Dried black-eyed peas
1 bn Watercress; tough stems discarded, the rest washed well, spun dry (2 cups packed), and chopped
1 lg Firm-ripe peach; peeled and cut into 1/2-inch pieces
2 Scallions; chopped
1 Celery rib; chopped fine
4 ts Fresh lemon juice
1/2 ts 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 servings

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