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Cucumber & Black-Eyed Pea Salad

Rating: 4.44 stars
18 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 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

total:
20 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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

Serving Size: about 1 cup
Per Serving:
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.
Exchanges:

1 vegetable, 1/2 starch, 1/2 lean meat, 2 fat

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Reviews (6)

Read More Reviews
18 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
10/30/2011
My husband and I love this salad. It is so good and light. I add chopped grilled chicken to the salad and it makes it a complete meal for us. Read More
EatingWell User
Rating: 4 stars
08/13/2014
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. Pros: Good salad and good use of fresh veggies. Read More
SharonC
Rating: 4 stars
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. Read More
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EatingWell User
Rating: 5 stars
10/30/2011
This is an awesome and simple salad. I used chickpeas instead of black-eyed beans and also drizzled it with sesame seed oil for a nutty flavor. Read More
EatingWell User
Rating: 5 stars
10/30/2011
Lemon and Olive Oil as a dressing is not bad. Would be better with vinegar especially a seasoned vinegar. Read More
EatingWell User
Rating: 5 stars
10/30/2011
I used chickpeas and cannellini beans instead of black-eyed peas. I also added 1/4 cup tarragon vinegar and fresh basil and tarragon to give it an italian taste as I was serving it as a side dish for chicken piccata. Next time I think I will add some diced tomatoes! Yummy! Read More
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EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
tina fiedlman (T)
Rating: 5 stars
03/16/2019
i Like this Recipe so good. Read More
madkins@hughes.net
Rating: 4 stars
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. Read More
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