Cucumber and Black-Eyed Pea Salad

3 Tbs. extra-virgin olive oil
2 Tbs. lemon juice
1 tsp. dried oregano
Fresh 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
½ cup crumbled feta cheese
¼ cup slivered red onion
2 Tbs. 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.

6 servings, about 1 cup each