Recipe courtesy of EatingWell.com

Cucumber and 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.
  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 servings, about 1 cup each
  • Nutrition Info
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Ingredients

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

2 teaspoons chopped fresh oregano or 1 teaspoon dried

Freshly ground pepper to taste

4 cups peeled and diced cucumbers

1 14-ounce can black-eyed peas, rinsed

2/3 cup diced red bell pepper

1/2 cup crumbled feta cheese

1/4 cup slivered red onion

2 tablespoons chopped black olives

Directions

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