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Cucumber & Black-Eyed Pea Salad

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  6 servings, about 1 cup each
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.
RECIPE INGREDIENTS
3 tablespoons  extra-virgin olive oil
2 tablespoons  lemon juice
2 teaspoons  chopped fresh oregano or 1 teaspoon dried
Freshly ground pepper to taste
4 cups  peeled and diced cucumbers
1 14-ounce can  black-eyed peas, rinsed
2/3 cup  diced red bell pepper
1/2 cup  crumbled feta cheese
1/4 cup  slivered red onion
2 tablespoons  chopped black olives
Cucumber & Black-Eyed Pea Salad Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 No-Cook Dinners
Nutrition Facts per Serving
Yield: Yield:  6 servings, about 1 cup each
Calories: 160
Fat. Total: 10g
Protein: 5g
Carbohydrates, Total: 12g
Fat, Saturated: 3g
Fiber: 3g
Cholesterol: 11mg
Sodium: 270mg
% Cal. from Fat: 56%
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