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Cucumber Black Bean Salad
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| 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 |
Preparation:
dotted line divided 1Whisk 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.
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