Black-Eyed Pea Salad - cooking recipe

Ingredients

3 c. cooked black-eyed peas
2 large sweet red peppers, diced
1 medium cucumber, peeled and diced
1/2 c. thinly sliced scallions (white and green parts)
1/2 c. loosely packed chopped fresh cilantro
3 Tbsp. lemon juice
4 Tbsp. lite vegetable oil
kosher salt to taste
1 tsp. minced garlic
1 Tbsp. finely chopped fresh ginger
2 tsp. ground roasted cumin seed
2 or more fresh hot green chilies, stemmed, seeded and thinly sliced
1 Tbsp. minced fresh mint
5 or 6 lettuce leaves

Preparation

Combine peas, peppers, cucumber and scallions in medium bowl. Combine remaining ingredients (except lettuce) in a 2 cup glass measure; whisk until thoroughly blended.
Pour over peas; toss well.
Arrange lettuce on platter; serve salad on top.
Keeps well for several hours at room temperature.
Refrigeration is not advised as it hardens the peas.
Serves 6 to 8.