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Cucumber & Black-Eyed Pea Salad

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

Your rating: None Average: 4 (145 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

Makes: 6 servings, about 1 cup each

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Total Time:

Ingredients

  • 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
  • 2/3 cup diced red bell pepper
  • 1/2 cup crumbled feta cheese
  • 1/4 cup slivered red onion
  • 2 tablespoons chopped black olives

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.

Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (15% dv).

Carbohydrate Servings: 1

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


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