Cucumber & Black-Eyed Pea Salad
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Cucumber & Black-Eyed Pea Salad
An easy salad to serve with grilled fish, or with grilled chicken (just leave out the feta) for supper or on a bed of greens for a satisfying lunch.
Times
- Prep Time : 20 min min
- Ready Time : 20 min
Servings
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
Preparation
- 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.
Tips
Recipe Nutrition:
Per serving: 161 calories; 10 g fat (3 g saturated fat, 6 g mono unsaturated fat); 11 mg cholesterol; 12 g carbohydrates; 5 g protein; 3 g fiber; 270 mg sodium; 273 mg potassium
Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (15% dv)
1 Carbohydrate Servings
Exchanges: 1 vegetable, 1/2 starch, 1/2 very lean meat, 2 fat
Contributed by: EatingWell.com
About Eating Well
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Dairy , Dinner, Main, Salads, Side Dish, Vegetable Side , Fourth of July, Lag BaOmer, New Year's Eve/Day, Passover Recipes, Purim, Rosh Hashanah, Shabbat, Shavuot, Sukkot, Thanksgiving , American , Dinner Tonight, No Cook, Quick (under 30 minutes) , Budget, Gluten Free, Low Carb, Low Fat, Vegan, Vegetarian , Beans, Vegetable , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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