Cucumber & Black-Eyed Pea Salad
Source of Recipe
Eating Well Magazine June 2007
Recipe Introduction
Active Time: 20 minutes; Total: 20 minutes
Substitute white beans or chickpeas for the black-eyed peas if you prefer.
List of Ingredients
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 2 tsp chopped fresh oregano or 1 tsp dried
- Freshly ground pepper to taste
- 4 cups peeled and diced cucumbers
- 1 - 14oz can black-eyed peas, rinsed
- 2/3 cup diced red bell pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup silivered red onion
- 2 tbsp chopped black olives
Instructions
- Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eye peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.
Final Comments
Makes 6 servings, about 1 cup each.
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