Cucumber and Black Eyed Pea Salad
3 tablespoon(s) extra-virgin olive oil
2 tablespoon(s) lemon juice
2 teaspoon(s) chopped fresh oregano, or 1 teaspoon dried
Freshly ground pepper, to taste
4 cup(s) peeled and diced cucumbers
1 14-ounce can black-eyed peas, rinsed
2/3 cup(s) diced red bell pepper
1/2 cup(s) crumbled feta cheese
1/4 cup(s) slivered red onion
2 tablespoon(s) 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.
Pairs Well With
Serve this easy salad with simply prepared grilled chicken or steak for a quick supper. Substitute white beans or chickpeas for the black-eyed peas if you prefer.