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Cucumber & Black-Eyed Pea Salad

WebMD Recipe from EatingWell.com

Total Time: 20

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.

Ingredients

  • 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

Instructions

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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