Cucmber & Black Eyed Pea Salad

By mikinsue

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.

Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (15% dv).

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 starch, 1/2 very lean meat, 2 fat

Ingredients

• 3 * 3 tablespoons extra-virgin olive oil
• 2 * 2 tablespoons lemon juice
• 2 * 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
• * Freshly ground pepper to taste
• 4 * 4 cups peeled and diced cucumbers
• 1 * 1 14-ounce can black-eyed peas, rinsed
• 2/3 * 2/3 cup diced red bell pepper
• 1/2 * 1/2 cup crumbled feta cheese
• 1/4 * 1/4 cup slivered red onion
• 2 * 2 tablespoons chopped black olives
• 2 * 2 tbs red vinegar

Details

Servings 6
Preparation time 20mins
Cooking time 40mins
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.