Yields Makes 6 servings
AuthorLaxmi Hiremath,
Notes: Up to 4 hours ahead, prepare vegetables and dressing, then cover and chill separately.

How to Make It

Step 1
1

Rinse, core, and cut tomato into 1/2-inch cubes.

Step 2
2

Peel, seed, and cut cucumber into 1/2-inch cubes.

Step 3
3

Stem, seed, and cut bell pepper into 1/2-inch squares.

Step 4
4

Drain peas, then rinse and drain again and put into a large bowl. Add tomato, cucumber, bell pepper, onions, and dill.

Step 5
5

Mix orange juice, wine vinegar, cumin, ground pepper, and garlic; add dressing to bowl.

Step 6
6

Mix dressing with vegetables. Add salt to taste.

Step 7
7

Line a platter with lettuce and spoon salad onto it.

Ingredients

 1 firm-ripe tomato (1/2 lb.)
 1 cucumber (1/2 lb.)
 1 red or yellow bell pepper (1/2 lb.)
 1 can (15 oz.) black-eyed peas
 1 cup thinly sliced green onions (including tops)
 1 cup lightly packed chopped fresh dill
 2/3 cup orange juice
 1/3 cup wine vinegar
 1 teaspoon ground cumin
 1/4 teaspoon fresh-ground pepper
 1 teaspoon minced garlic
  Salt
  Red-leaf lettuce leaves, rinsed and crisped

Directions

Step 1
1

Rinse, core, and cut tomato into 1/2-inch cubes.

Step 2
2

Peel, seed, and cut cucumber into 1/2-inch cubes.

Step 3
3

Stem, seed, and cut bell pepper into 1/2-inch squares.

Step 4
4

Drain peas, then rinse and drain again and put into a large bowl. Add tomato, cucumber, bell pepper, onions, and dill.

Step 5
5

Mix orange juice, wine vinegar, cumin, ground pepper, and garlic; add dressing to bowl.

Step 6
6

Mix dressing with vegetables. Add salt to taste.

Step 7
7

Line a platter with lettuce and spoon salad onto it.

Black-Eyed Pea Salad