by Elise Schwartz | June 13, 2010 8:40 AM
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.
Cucumber & Black-Eyed Pea Salad
3 Tbsp olive oil
2 Tbsp fresh lemon juice
2 Tbsp chopped fresh oregano (1 Tbsp dried)
Freshly ground pepper to taste
4 c diced cucumbers
2 c black-eyed peas (if using canned, rinse first)
2/3 c diced red bell pepper
1/2 c organic feta cheese, crumbled (optional)
1/4 c slivered red onion
2 Tbsp chopped black olives
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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