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Cucumber & Black-Eyed Pea Salad

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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

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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

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Nutrition Facts per Serving
Yield: Yield: 6 servings, about 1 cup each

Calories:

160

Fat. Total:

10g

Protein:

Carbohydrates, Total:

12g

Fat, Saturated:

Fiber:

Cholesterol:

11mg

Sodium:

270mg

% Cal. from Fat:

56%

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Cucumber & Black-Eyed Pea Salad

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