Cucumber & Black-Eyed Pea Salad

21 Apr

Food is an important part of a balanced diet.
-Fran Lebowitz

Original recipe source: /

Around this time last year, I developed a sudden, severe contempt for lettuce. I couldn’t stand the thought of any salad containing it. Dramatic? Yes. But anyway, I went in search of non-lettuce-containing salads, and found this recipe. It’s now a favorite, and I don’t even know how many times I’ve made it. I’ve taken it to several get-togethers and it’s always a hit, I think because it has so many flavors going on. If you were to use tricolor peppers, it would even be a good chakra salad! A dead horse you say? Okay okay, moving on…

First, make a dressing by whisking together olive oil, lemon juice, oregano and fresh ground black pepper.

Next, dice cucumbers, red onion and red bell pepper. To minimize water, I scrape the seeds out of my cucumbers. If you don’t plan to eat all the salad at once (i.e. serve it to a lot of people), it helps to salt the cucumbers for several hours or overnight to draw out the water, you can then rinse and pat them dry. The original recipe called for peeling the cucumber, but I like the skin, and I’m convinced there are probably some nutritional benefits in there. But you can peel it, or use my mom’s happy medium and peel the skin in stripes.

Add to the veggies rinsed and drained black-eyed peas, feta cheese and chopped black olives. For some reason, black-eyed peas can be extremely difficult to find, even in a basic supermarket. If you can’t find them, you can substitute white or pinto beans, no problem. Toss all ingredients to combine, and serve.

3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons chopped fresh oregano OR 1 teaspoon dried
Freshly ground pepper, to taste
2 cucumbers, diced
1 (14 oz) can black-eyed peas, rinsed
1 red bell pepper, diced
1/2 red onion, diced
1/2 cup crumbled feta cheese
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.

2 Responses to “Cucumber & Black-Eyed Pea Salad”

  1. Dave April 21, 2010 at 10:38 am #

    I love this recipe, it is very refreshing! And it is very healthy: high fiber, high protein. The EVOO/lemon juice dressing is wonderful and can be applied to a multitude of salads. I like this salad at room temp, it is more flavorful.

  2. Lillian May 1, 2010 at 8:41 pm #

    We made this recipe tonight with some mahi mahi grilled on the cedar planks I bought Philip. It was really good. I bought the feta in a block and chunked it up myself so they were nice big chunks and used 6ozs. I think I would make a little more dressing though.

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