Southern Black-Eyed Pea Salad

Black-eyed peas boost the fiber in this quick vegetable side salad. Serve this diabetic-friendly salad with grilled meats or chicken.

Recipe from Diabetic Living
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  • 2 tablespoons cooking oil
  • 4 small yellow summer squash, quartered lengthwise and thinly sliced (about 4 cups)
  • 2 - 4 fresh jalapeno peppers, seeded, if desired, and chopped
  • 4 cloves garlic, minced
  • 1 teaspoon cumin seeds, crushed
  • 2 15 ounce can black-eyed peas, rinsed and drained
  • 1/4 cup sliced green onions
  • 2 tablespoons snipped fresh cilantro or parsley
  • 1/2 teaspoon salt
  • 2 cups chopped tomatoes
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In a large skillet, heat oil over medium heat. Add squash, peppers, garlic, and cumin; cook for 5 to 6 minutes or until squash is crisp-tender, stirring occasionally. Remove from heat; cool.
In a large bowl, combine squash mixture, black-eyed peas, green onions, cilantro, and salt. Cover and chill until serving time.
To serve, toss pea mixture with tomato. Makes 8 (3/4-cup) servings.

Make Ahead Tip

  • Prepare as directed through Step 2. Cover and chill in an airtight container for up to 24 hours.

nutrition information

Per Serving: cal. (kcal) 161, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 1, carb. (g) 24, fiber (g) 7, pro. (g) 8, sodium (mg) 458, Vegetables () 1, Starch () 1, Lean Meat () 0.5, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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