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

Source: EatingWell Magazine, May/June 2007

Recipe Summary

Total: 20 mins

Servings: 6

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
• â…” cup diced red bell pepper
• ½ cup crumbled feta cheese
• ¼ cup slivered red onion
• 2 tablespoons chopped black olives

 

DIRECTIONS

1. Whisk oil, lemon juice, oregano and pepper in a large bowl until combined.
2. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives.
3. Toss to coat.
4. Serve at room temperature or chilled.

 

Nutrition Facts

Serving Size: about 1 cup

Per Serving: 161 calories; protein 5.1g; carbohydrates 12g; dietary fiber 3g; sugars 2.8g; fat 10.5g; saturated fat 3g; cholesterol 11.1mg; vitamin a iu 663.1IU; vitamin c 28.2mg; folate 53.5mcg; calcium 92.7mg; iron 1mg; magnesium 31.5mg; potassium 273.7mg; sodium 241.6mg; thiamin 0.1mg.

Exchanges: 1 vegetable, 1/2 starch, 1/2 lean meat, 2 fat