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
Instructions
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.
Originally Submitted
5/29/2010
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