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Cucumber & Black-Eyed Pea Salad

Cucumber & Black-Eyed Pea Salad
This Recipe Is:

WebMD Recipe from

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.

Prep: 20 | Total Time: 20
  • 3 tablespoons
    extra-virgin olive oil
  • 2 tablespoons
    lemon juice
  • 2 teaspoons
    fresh oregano, chopped, or 1 teaspoon dried
  • 4 cups
    cucumbers, peeled and diced
  • 1 14-ounce can
    black-eyed peas, rinsed
  • 2/3 cup
    red bell pepper, diced
  • 1/2 cup
    feta cheese, crumbled
  • 1/4 cup
    red onion, slivered
  • 2 tablespoons
    black olives, chopped
    freshly ground pepper to taste
  1. Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. 
  2. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. 
  3. Serve at room temperature or chilled.
Nutritional Information
Serving Size: 1 cup

Makes: 6 servings
  • Calories161
  • Fat10 g
    • Saturated fat3 g
  • Cholesterol11 mg
  • Carbohydrates12 g
    • Dietary fiber3 g
  • Protein5 g
  • Sodium270 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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