Black-Eyed Pea & Peach Salad
3 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons ground cumin
¾ teaspoon salt
½ teaspoon black pepper
Pinch cayenne
2 (15½-ounce) cans black-eyed peas, rinsed and drained
2 large peaches, halved, pitted, and cut into wedges
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 bunch watercress, trimmed
6 scallions, thinly sliced
3 celery stalks, chopped
To make dressing, whisk together lemon juice, oil, cumin, salt, and black pepper in serving bowl. Add all remaining ingredients; toss until mixed well.
PER SERVING (about 2 cups): 192 Cal, 4 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 368 mg Sod, 30 g Carb, 9 g Sugar, 7 g Fib, 9 g Prot, 115 mg Calc.
HEALTHY EXTRA
Peaches and tomatoes make a surprisingly delicious combination. During the summer and early fall, go to the farmers’ market and pick up green zebra tomatoes or other heirloom varieties. Add 2 tomatoes, coarsely chopped, to the salad.