Cucumber and Black-Eyed Pea Salad

By SapphireBlu957

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

Details

Servings 6
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.