Great Summer Eats! Cucumber Black-Eyed Peas Salad

Cucumber,BlackEyesPeasSaladCucumber, Black-Eyed Peas Salad

Provided by Greta Breskin, Registered Dietitian, ShopRite of New Rochelle

Ingredients (Serves 6)

3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 2 teaspoons chopped fresh oregano or 1 tsp 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 slivered red onion, 2 tablespoons chopped black olives


  1. Whisk oil, lemon juice, oregano and pepper in a large bowl until combined.
  2. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.

Nutrition Data Calories – 160, Total Fat – 10 g, Cholesterol – 11 mg, Sodium – 270 mg, Total Carbohydrates – 12 g, Fiber –3 g, Protein – 5 g

Did you know ShopRite of New Rochelle offers FREE nutrition services? Greta Breskin, Registered Dietitian, is available for grocery store tours, individual counseling, product information, health events and community programs. Contact her at 845-475-4940 to learn more!

Recipe from Eating Well Magazine, May/June 2007


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