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Ingredients

• 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

Description

An Easy Salad To Serve With Grilled Chicken Or Steak For Supper Or On A Bed Of Greens For A Satisfying Lunch. Substitute White Beans Or Chickpeas For The Black-eyed Peas If You Prefer.

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