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.


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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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.


  1. I made this for supper tonight. I didn’t have black eyes peas so I substituted black beans. It was yummy too!

  2. Yum! Great idea to use black beans…hmmm, will be trying that this week I think! :)

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