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Cucumber & Black-Eyed Pea Salad

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

Your rating: None Average: 4 (149 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

22 Reviews for Cucumber & Black-Eyed Pea Salad

08/20/2014
Anonymous
Needs some tweeting

Some thing could be improved. It get very watery the next day because of the cucumbers and it lacks flavor.

I would make this again but next time I think I would salt the cucumbers for a few hours before hand so they would lose a lot of their water. This would help the overalll flavor of the dish as well.

This would be a great picnic dish...serve the same day!

Comments
08/13/2014
Anonymous
Fresh

Was looking for a way to use abundant cucumbers. Loved the addition of beans. I used chick peas, tarragon vinegar, lime juice and fresh basil because that was what I had. Also added some halved cherry tomatoes and a hot banana pepper. Was very good, easy, fresh and a little different. Will make again.

Good salad and good use of fresh veggies.
Comments
05/13/2014
A favorite

Have made this several times and it's very good. Hubby doesn't like any kind of olives so I leave them out. I have used black beans or pinto beans (rinsed and drained) when I happened to be out of black-eyed peas, It was still very good but the black beans tend to color the other items so it doesn't look as appetizing.

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.

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