I made this super simple and fresh salad of sorts for a casual birthday barbecue we attended a few weekends ago. It was a big hit! You can eat it as is, or dip tortilla chips, like a Texas caviar--for a healthy change of pace from queso & bean dip! Mayo caked "salads" may still be a BBQ staple but when the heat index rises, it's wonderful to enjoy something a bit lighter that's still tasty & filling. This salad is so colorful too--a beautiful addition to your backyard lineup!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
Directions:
Whisk 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.
