Cucumber & Black-Eyed Pea Salad (Printer-Friendly Version) | Eating Well
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Cucumber & Black-Eyed Pea Salad

http://www.eatingwell.com/recipes/cucumber_black_eyed_pea_salad.html

From EatingWell:  May/June 2007, EatingWell for a Healthy Heart Cookbook (2008)

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.

6 servings, about 1 cup each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 160 Calories; 10 g Fat; 3 g Sat; 6 g Mono; 11 mg Cholesterol; 12 g Carbohydrates; 5 g Protein; 3 g Fiber; 270 mg Sodium; 273 mg Potassium

1 Carbohydrate Serving

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