- Special Pricing
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.
- 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 can (14 ounces) 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
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 Publisher. All rights reserved.
nutrition information per serving
160 calories; 10g total fat; 3g total saturated fat; 11mg cholesterol; 270mg sodium; 12g carbohydrates; 3g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .