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Cucumber & Black-Eyed Pea Salad

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

Your rating: None Average: 4 (137 votes)

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.



READER'S COMMENT:
"I made this recipe without any substitutions. It was the hit of my Labor Day/Engagement Party. It was the first time I have ever used black-eyed peas. They added an interesting color to the salad and were quite flavorful. "
Cucumber & Black-Eyed Pea Salad Recipe

20 Reviews for Cucumber & Black-Eyed Pea Salad

04/26/2014

This was good fresh, but the next day was too soggy.

Comments
04/26/2014

This was good fresh, but the next day was too soggy.

Comments
04/26/2014

This was good fresh, but the next day was too soggy.

Comments
11/17/2013
Anonymous
Light and tasty!!

Needed a bit more flavor. Even used fresh lemons from our tree! Just added garlic salt and more black olive than suggested. It's good after it sits for at least a few hours. Would be great picnic salad. We r having steak and baked potatoes tonight. I will skip the potato (Carbs) and have this salad with my steak. Thank you!

Needed a bit more seasoning
Comments
08/16/2013

I have been making a similar version of this recipe for years.
I use seasoned rice vinegar, fresh basil and fresh parsley and omit the feta. I also added black beans for more contrast and fiber. Excellent salad.

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