Cucumber & Black-Eyed Pea Salad
Recipe from EatingWell

An easy salad to serve with grilled chicken or steak for supper or on a bed of greens for a satisfying lunch. Substitute white beans or chickpeas for the black-eyed peas if you prefer.


Cucumber & Black-Eyed Pea Salad

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Ingredients
  • 3  tablespoons
    extra-virgin olive oil
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  • 2  tablespoons
    lemon juice
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  • 2  teaspoons
    chopped fresh oregano, or 1 teaspoon dried
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  •  
    Freshly ground pepper to taste
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  • 4  cups
    peeled and diced cucumbers
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  • 1  14-ounce can
    black-eyed peas, rinsed
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  • 2/3  cup
    diced red bell pepper
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  • 1/2  cup
    crumbled feta cheese
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  • 1/4  cup
    slivered red onion
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  • 2  tablespoons
    chopped black olives
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Directions
1.
Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.

Nutrition information
Calories 160, Total Fat 10 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Cholesterol 11 mg, Sodium 270 mg, Carbohydrate 12 g, Fiber 3 g, Protein 5 g, Potassium 273 mg. Daily Values: Vitamin A 15%, Vitamin C 50%. Exchanges: Vegetable 1,Starch 0.5,Lean Meat 0.5,Fat 2. Percent Daily Values are based on a 2,000 calorie diet
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