Cucumber & Black-Eyed Pea Salad

8 Jul

Fourth of July was supposed to be a fun afternoon on the Black Warrior River with old and new friends followed by an evening with a delicious grilled-out potluck meal.

Well, the second half came to fruition. Mother Nature had other plans for the first. The fun in the water was rained out (we did need the rain) so we simply moved the fun indoors and under a gazebo.

My contribution to the potluck was a cucumber and black-eyed pea salad, adapted from an Eating Well recipe. With my selective tastes (aka, picky eater) and sometimes pure laziness, I always have to change the recipe a bit.

I wanted to make something with cucumbers from my garden, the only veggie I seem to be able to grow this year. I can’t even pick them before they pass their peak. I also wanted to make something that wouldn’t need to be heated up and cooked at my friend’s house.

Ingredients

  • 3 tablespoons of EVOO
  • 2 tablespoons of lemon juice (about half a lemon)
  • 1 teaspoon of dried oregano
  • freshly ground pepper to taste
  • 4 cups of peeled and diced cucumbers (about 3 medium to large cucumbers)
  • 1 can of black-eyed peas, rinsed
  • 1/2 cup of crumbled feta cheese
  • 1/4 cup slivered red onion (I ended up dicing it so that it wouldn’t overpower some eaters)
  • 2 tablespoons chopped black olives

Whisk EVOO, lemon juice, oregano and pepper in a large bowl.

Add cucumber, black-eyed peas, feta, onion and olives; toss to coat.

Serve at room temperature or chilled.

It has a pretty mild flavor, but was a nice accompaniment to all the flavorful and rich meats, sides and dips.

And it was even better the next day after marinating in the dressing.

 

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