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.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

American

Lunch

Easy

Ingredients

3 tablespoons extra-virgin olive oil		1 14-ounce can black-eyed peas, rinsed
2 tablespoons lemon juice		2/3 cup diced red bell pepper
2 teaspoons chopped fresh oregano, or 1 teaspoon dried		1/2 cup crumbled feta cheese
Freshly ground pepper to taste		1/4 cup slivered red onion
4 cups peeled and diced cucumbers		2 tablespoons chopped black olives

directions

Prep: 20 min Total: 30 min (Quick)

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

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.

nutritional information

Calories: 161		Fiber: 3 g
Fat: 10 g		Saturated Fat: 3 g
Carbohydrates: 12 g		Protein: 5 g
Sodium: 270 mg		Monounsaturated Fat: 6 g
Exchanges: 1 vegetable, 1/2 starch, 1/2 very lean meat, 2 fat		Cholesterol: 11 g
Carbohydrate Servings: 1		Potassium: 273 mg
Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (15% dv).

Chime In

iVillage

Cucumber & Black-Eyed Pea Salad

Ingredients

directions

nutritional information