Rating: 4.44 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2007

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Read the full recipe after the video.

Recipe Summary test

total:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

161 calories; protein 5.1g; carbohydrates 12g; dietary fiber 3g; sugars 2.8g; fat 10.5g; saturated fat 3g; cholesterol 11.1mg; vitamin a iu 663.1IU; vitamin c 28.2mg; folate 53.5mcg; calcium 92.7mg; iron 1mg; magnesium 31.5mg; potassium 273.7mg; sodium 241.6mg; thiamin 0.1mg.
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