Cucumber and Black Eyed Pea Salad

[Guest guest]

Cucumber and Black Eyed Pea Salad

 

3 TB extra virgin olive oil

2 TB lemon juice

2 tsp. chopped fresh oregano OR 1 tsp. dried

Ground black pepper, to taste

4 cups peeled and diced cucumbers

1 can (14 oz.) black eyed peas, rinsed and drained

2/3 cup diced red bell pepper

1/2 cup crumbled feta cheese*

1/4 cup red onion, thinly sliced

2 TB chopped black olives

 

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.

 

Makes 6 servings.

 

*Joanie's Note: I like to use shredded Parmesan cheese instead of feta.

 

Nutrition Information:

Per serving (1 cup) = 160 calories; 10 g fat (3 g sat, 6 g mono); 11 mg

cholesterol;

12 g carbohydrate; 5 g protein; 3 g fiber; 270 mg sodium; 273 mg potassium.