Black-Eyed Pea Salad

By Sunset
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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


Red-leaf lettuce leaves, rinsed and crisped

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