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
Servings: 6
Serving Size: about 1 cup each
Active Time: 20 minutes
Total Time: 20 minutes
3 Tbsp extra-virgin olive oil
2 Tbsp lemon juice
2 tsp chopped fresh oregano OR 1 tsp dried
Freshly ground pepper to taste
4 cups peeled and diced cucumbers
1 14-oz 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
1. 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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