Cucumber & Black-Eyed Pea Salad
Serves: 6
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.
Prep Time: 20 min
Ingredients:
| 3 tablespoons | extra-virgin olive oil |
| 2 tablespoons | lemon juice |
| 2 teaspoons | chopped fresh oregano, or 1 tsp. dried |
| freshly ground pepper to taste | |
| 4 cups | peeled and diced cucumbers |
| 1 (14-ounce) can | black-eyed pea, 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.
Source: lifescript.com
