Cucumber and Black-Eyed Pea Salad

Ingredients

  • 2 tablespoon(s) chopped black olives
  • ¼ cup(s) slivered red onion
  • ½ cup(s) crumbled feta cheese
  • 2/3 cup(s) diced red bell pepper
  • 1 14-ounce can black-eyed peas, rinsed
  • 4 cup(s) peeled and diced cucumbers
  • Freshly ground pepper, to taste
  • + 3 more ingredients
    • 2 teaspoon(s) chopped fresh oregano, or 1 teaspoon dried
    • 2 tablespoon(s) lemon juice
    • 3 tablespoon(s) extra-virgin olive oil

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.

View full recipe at SpringPad

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