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    Cucumber & Black-Eyed Pea Salad

    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.


    • 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


    Step 1
    Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. 
    Step 2
    Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. 
    Step 3
    Serve at room temperature or chilled.

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