In the New Year's tradition of eating black eye peas for luck in the coming year, it can be difficult for many of us to just eat them by the spoonful. Here is a light and tasty way to enjoy black eye peas!
This is an easy salad to serve with grilled chicken or steak for supper or on a bed of greens for a satisfying lunch or side. Substitute white beans or chickpeas for the black-eyed peas if you prefer (making it a great year-round recipe!)
Makes 6 servings, about 1 cup each
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.
Nutritional Information: 160 calories; 10 g fat (3 g sat, 6 g mono); 12 g carbohydrate; 5 g protein; 3 g fiber
This recipe was adopted from one found at eatingwell.com.
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