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.
Ingredients
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2 tablespoons cooking oil
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4 small yellow summer squash, quartered lengthwise and thinly sliced (about 4 cups)
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2 to 4 fresh jalapeno peppers, seeded, if desired, and chopped
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4 cloves garlic, minced
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1 teaspoon cumin seeds, crushed
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2 15-ounce cans black-eyed peas, rinsed and drained
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1/4 cup sliced green onions
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2 tablespoons snipped fresh cilantro or parsley
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1/2 teaspoon salt
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2 cups chopped tomatoes
Directions
1.
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.
2.
In a large bowl, combine squash mixture, black-eyed peas, green onions, cilantro, and salt. Cover and chill until serving time.
3.
To serve, toss pea mixture with tomato. Makes 8 (3/4-cup) servings.
Make-Ahead Directions
Prepare as directed through Step 2. Cover and chill in an airtight container for up to 24 hours.
Nutrition information
Calories 161, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 458 mg, Carbohydrate 24 g, Fiber 7 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Starch 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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