For a different approach to traditional southern field peas, try serving them cold. A protein-enriched, cool salad to serve with sandwiches, solo as lunch, or a side dish with dinner on those warm summer evenings, peas may be served mixed in an assortment of salads. Substitute Conks, Pink-Eye Peas, or Zipper Peas for the black-eyed peas if you prefer. Eatingwell.com offers this delicious salad for a tasty change at meal time.
Makes 6 servings, about 1 cup each
Prep and Serve: 20 minutes
EASE OF PREPARATION: Easy
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
2 cups black-eyed peas, cooked and cooled
2/3 cup diced red bell pepper
1/2 cup crumbled feta cheese
1/4 cup slivered red onion
2 tablespoons chopped black olives
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.
