Cucumber And Black-eyed Pea Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a recipe that you can make in no time with what you have in the frige. It's better to make it one hour before lunch so that all the flavors mix well together. I decided to use a bean medley instead of only black-eyed peas. Read more . So in the medley there was red kidney beans, chick peas, romano beans & black-eyed peas. I serve this salad alone because it's a complete meal. This is a great source of fiber as per 1/2 cup you get 7g of fiber. Ingredients:
3 tablespoons extra-virgin olive oil |
2 tablespoons lemon juice |
1 garlic clove |
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 (i used a bean medley) |
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.
2. Adapted from Eating Well website
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