Cucumber and Black-Eyed Pea Salad - 12g Carbs, 3g Fiber

From: Eating Well - May/June 2007, Eating Well for a Healthy Heart Cookbook

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.

NUTRITION PROFILE - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
| Low sodium | Healthy weight

Active Time: 20 minutes
Total Time: 20 minutes
Servings: 6
Serving Size: about 1 cup each

3 Tbsp extra-virgin olive oil
2 Tbsp lemon juice
2 tsp chopped fresh oregano, or 1 teaspoon dried
Freshly ground pepper to taste
4 cups peeled and diced cucumbers
1 14oz 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 Tbsp 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.

Servings: 6
Serving Size: about 1 cup each
Nutrition per Serving:
160 Calories, 10g Fat, 3g Sat, 6g Mono, 11mg Cholesterol, 5g Protein,
12g Carbs, 3g Fiber, 270mg Sodium, 273mg Potassium

Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (15% dv).
1 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 starch, 1/2 very lean meat, 2 fat

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