This was a nice base salad with which you could do a lot…we liked it a lot.  I’ve had my eye on this for a while since I love black eyed peas, and am always looking for new ways to use them.  I thought this could use lots more flavor and added more lemon, pepper and salt,  Some herbs tossed in would be great too.  This would be nice for a BBQ or picnic side.  It was nice with grilled pork chops.

• 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

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.