Go Back
–+ servings
Salad with Mini Cucumber Slices, Pigeon Peas, Olives and Corn on a clear plate with a white back
Olivia

Salad with Mini Cucumber Slices, Pigeon Peas, Olives and Corn

No ratings yet
Salad with cucumber, pigeon peas, olives, and corn for a balanced plant-forward everyday side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 165
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 cups mini cucumbers sliced
  • 1 cup pigeon peas cooked
  • ¼ cup black olives
  • ¼ cup green olives
  • ½ cup corn
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Salad Bowl Set
Salad Bowl Set
$24.07 $21.99
Buy Now
05/27/2026 10:01 pm GMT
Salad Bowl

Cooking Instructions
 

  1. Place sliced cucumbers in a large bowl.
  2. Add pigeon peas, black olives, green olives, and corn.
  3. Drizzle with olive oil and lemon juice.
  4. Season with salt and black pepper.
  5. Toss gently to combine.
  6. Garnish with fresh parsley before serving.

Nutrition

Calories: 165kcalCarbohydrates: 17gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 268mgPotassium: 302mgFiber: 4gSugar: 2gVitamin A: 342IUVitamin C: 7mgCalcium: 39mgIron: 1mg

Notes

Use fresh or cooked pigeon peas.
Slice cucumbers evenly for better texture.
Serve chilled for best flavor.

Tried this recipe?

Let us know how it was!