Healthy Spring Recipe
Cucumber & Black-Eyed Pea Salad
- 3 TBSP olive oil
- 2 TBSP lemon juice
- 2 TSP chopped oregano
- Ground pepper to taste
- 4 cups peeled and diced cucumbers.
- 1 14oz can black-eyed peas
- 2/3 cup diced red bell pepper.
- 1/2 cup feta cheese
- 1/4 cup slivered red onion
- 2 TBSP chopped black olives
Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onions and olives; toss to coat. Serve at Room temperature or chilled.
Per serving: 160 calories; 10g fat (3g sat, 6g mono); 11mg cholesterol; 12g carbohydrates; 5g protein; 3g fiber; 270mg sodium; 273mg potassium.
Bonus: Vitamin C (50% DV), Vitamin A (15%DV)
Exchanges: 1 vegetable, 1/2 starch, 1/2 very lean meat, 2 fat
Provided by Kendall Taylor of the Valley Schools Employee Benefits Trust (VSEBT) in their March 2016 Wellstyles Monthly Newsletter.