From Linda Bladholm’s A Fork on the Road
Cucumber and Black-Eyed Pea Salad
Southern comfort gets a healthful twist in this recipe adapted from eatingwell.com. Serve the salad on a bed of fresh greens with a loaf of crusty bread for a light lunch.
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons chopped fresh oregano, or 1 teaspoon dried
2 cucumbers, peeled and diced
1 (14-ounce) can black-eyed peas, rinsed and drained
Half a red bell pepper, seeded and diced
1/2 cup crumbled feta cheese
1/4 cup slivered red onion
2 tablespoons chopped black olives
Whisk oil, lemon juice, oregano and freshly ground pepper to taste in a large bowl. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled. Makes 6 servings.
Per serving: 165 calories (55 percent from fat), 10.3 g fat (3 g saturated, 5.7 g monounsaturated), 11 mg cholesterol, 5.7 g protein, 13.4 g carbohydrates, 3.3 g fiber, 360 mg sodium.