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.
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
⅔ cup diced red bell pepper
½ cup crumbled feta cheese
¼ cup slivered red onion
2 tablespoons chopped black olives
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; toss to coat.
3. Serve at room temperature or chilled.
Per serving: 160 calories; 10 g fat (3 g sat, 6 g mono); 11 mg cholesterol; 12 g carbohydrate; 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 Serving Exchanges: 1 vegetable, 1/2 starch, 1/2 very lean meat, 2 fat