Sunday, November 24, 2013

CUCUMBER BLACK-EYED PEA SALAD

  • 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

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.

Note: This is a recipe I got from a health newsletter.  I love it because I love cucumbers and I love black-eyed peas.  If you don't like black-eyed peas substitute a can of garbanzo beans or white kidney beans.

Hint: Living in the South, I know how important it is to have black-eyed peas on New Year's Day!  This would be a good way to have them!


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