Cucumber & Black Eyed Pea Salad

Cucumber & Black-Eyed Pea Salad
eatingwell.com

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.

* 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.

Shared at $5 Dinners for the $5 Dinner Challenge