Black Eyed Pea Salad

Ingredients:

1 15 oz can of black-eyed peas (lobhia)
1 medium russet boiled potatoes, peeled and chopped into small cubes
1/4 cup chopped green bell pepper
2 medium seeded and finely chopped tomatoes
1 green chili seeded and chopped (hari mirch)
About 1 teaspoon thinly sliced fresh ginger (adrack)
2 tablespoon finely chopped mint (podina)
2 tablespoon finely chopped cilantro (hara dhania)
1 tablespoon oil
Salad Dressing:

2 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon ginger juice
3/4 teaspoon salt adjust to taste
1/2 teaspoon black pepper
1/2 teaspoon roasted ground cumin seed

Method:

Drain the liquid out of the can of black-eyed pea, wash and drain the pea.
Heat the oil on medium high; add black-eyed pea, and potatoes stir-fry for about 2 minutes.
Turn off the heat and let it cool to room temperature.
Mix black-eyed pea with the chopped vegetables and herbs. Note: vegetables should be chopped about double the size of black-eyed pea.
Mix all the salad dressing ingredients together.
Mix the salad and dressing and let the salad sit for about 10 minutes before serving. The salad is nicely marinated