Cucumber Black Eyed Pea (or not) salad ...

All (Zoe in particular) - Here is the salad I made for our last book club - for Olive's Ocean. The recipe website says, "An easy salad to serve with grilled chicken or steak for supper or on a bed of greens for a satisfying lunch. Substitute white beans or chickpeas for the black-eyed peas if you prefer."

I skipped beans altogether because I didn't have anything I thought would go well. And I use a lot more feta than the recipe calls for - enough to coat it until it achieves the desired look of deliciousness.


Cheers,

M



6 servings, about 1 cup each Active Time: 20 minutes Total Time: 20 minutes

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

Preparation
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.

I love Gilead!!

I just love Gilead. Kim, great suggestion, thank you!! The perspectives are so great, and such a great capturing of one person's perspectives. I picked up her next book at the store, and I see that it's about Boughton's family, and I am interested in reading it as well.


Thanks - just wanted to say I am loving it. A great read for a rainy Memorial Day weekend.