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Cucumber & Black-Eyed Pea Salad




Source of Recipe


Eating Well Magazine June 2007






Recipe Introduction


Active Time: 20 minutes; Total: 20 minutes
Substitute white beans or chickpeas for the black-eyed peas if you prefer.





List of Ingredients



• 3 tbsp extra-virgin olive oil
  
• 2 tbsp lemon juice
  
• 2 tsp chopped fresh oregano or 1 tsp dried
  
• Freshly ground pepper to taste
  
• 4 cups peeled and diced cucumbers
  
• 1 - 14oz can black-eyed peas, rinsed
  
• 2/3 cup diced red bell pepper
  
• 1/2 cup crumbled feta cheese
  
• 1/4 cup silivered red onion
  
• 2 tbsp chopped black olives
  






Instructions



1. Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eye peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.
   






Final Comments


Makes 6 servings, about 1 cup each.