Recipes / Cucumber

Cucumber & Black-Eyed Pea Salad

3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons chopped fresh oregano (or 1 teaspoon dried)
Black pepper to taste
4 cups peeled, diced cucumbers
1 14-ounce can black-eyed peas, rinsed (or white beans or chickpeas)
2/3 cup diced red bell pepper (or green)
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 remaining ingredients; toss to coat. Serve room temperature or chilled.

Serves 6.

From “Eating Well,” May/June 2007.

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