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.


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