Cucumber & Black-Eyed Pea Salad

By CarolineNGa

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.

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

Details

Servings 6
Preparation time 20mins
Cooking time 20mins
Adapted from eatingwell.com

Preparation

Step 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:

Per serving: 160 calories; 10 g fat ( 3 g sat , 6 g mono ); 11 mg cholesterol; 12 g carbohydrates; 5 g protein; 3 g fiber; 270 mg sodium; 273 mg potassium.