Cucumber & Blackeye Peas Salad with Feta

Ingredients:

For the Salad:

• 2 cups small diced English cucumber

• 3 cups cooked blackeye peas

• 1/2 bell pepper (red/orange/yellow) diced

• 1/4 cup finely chopped red onion

• 1/3 cup crumbled Feta cheese

• 1 tbsp chopped cilantro

For the Dressing:

• 2 tbsp extra virgin olive oil

• 2 tbsp fresh squeezed lemon juice

• 1/4 tsp salt

• 1/4 tsp black pepper

1. In a large bowl, add cucumber, blackeye peas, bell pepper, and red onion.

2. In a small bowl or measuring cup, whisk olive oil, lemon juice, salt and pepper.

3. Drizzle dressing over salad and gently toss to combine.

4. Fold in Feta cheese and cilantro.

5. Serve at room temperature or chill before serving.

Notes&Tips:

• Cucumber & Blackeye Peas Salad with Feta is a refreshing, healthy and delicious lunch. It can also work as a side dish to grilled or roasted meat or fish.

• Blackeye peas is not readily available in the can. To cook blackeye peas, soak 1 1/4 cups blackeye peas overnight. Drain and rinse. Place peas in a medium-sized saucepot and cover peas 2 inches above with water. Sprinkle some 1 teaspoon salt and bring to a boil. Reduce heat and let simmer uncovered for 20 to 25 minutes. Drain peas and use as desired.

• The cilantro in this salad can be substituted for fresh dill or oregano.