Main Dish Salads: Part 2

Today’s recipe is another simple main-dish salad. You may want to have bread or crackers along side–then it’s a complete meal! I don’t usually post cucumber recipes mid-winter, but if you’re a committed seasonal eater, keep this in the back of your mind until mid-July. Or maybe you live in the Southern Hemisphere and cucumbers are growing in your garden right now! (Please leave a comment if this describes you!)

Cucumber & Black-Eyed Pea Salad

This recipe calls for oregano, fresh or dried. 

2 T. olive oil

2 T. lemon juice

1/4 C. slivered red onion

2 t. chopped fresh oregano or 1 t. dried

freshly ground pepper, to taste

4 C. peeled and diced cucumbers

1 14. oz. can black-eyed peas, rinsed

2/3 C. diced red bell pepper

1/2 C. crumbled feta cheese

2 T. chopped black olives

While you prepare the ingredients, put the onions in your serving bowl and pour the lemon juice over. The acid from the lemon juice will soften the onion, taking away the bitter onion flavor and making them sweet. Once it has softened, add the oil, oregano and herbs, and mix. Add the remaining ingredients and toss to coat. Serve at room temperature or chilled. Serves 6, 1 C. each

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