Cucumber and Black-Eyed Pea Salad
3 tablespoons oil, olive, extra virgin
2 tablespoons lemon juice
2 teaspoons oregano, fresh – chopped, or 1 teaspoon dried
Pepper, black ground – to taste
4 cups cucumber(s) – peeled and diced
14 ounces peas, black-eyed, canned – rinsed
2/3 cup pepper(s), red, bell – diced
1/2 cup cheese, feta, crumbled
1/4 cup onion(s), red – slivered
2 tablespoons olives, black – chopped
1. 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.
*Recipe and image courtesy of RecipeRehab.com.*