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Southern Black-Eyed Pea Salad

In the South, eating black-eyed peas on New Year's Day is thought to bring good luck. We're not sure about that, but with their high fiber content, they ought to bring good health.

SERVINGS: 8 servings

CARB GRAMS PER SERVING: 24

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Nutrition Facts Per Serving:

Servings: 8 servings
Calories161
Total Fat (g)5
Saturated Fat (g)1
Cholesterol (mg)0
Sodium (mg)458
Carbohydrate (g)24
Fiber (g)7
Protein (g)8
Vitamin A (DV%)0
Vitamin C (DV%)0
Calcium (DV%)0
Iron (DV%)0

Diabetic Exchanges

Starch (d.e.)1
Vegetables (d.e.)1
Very Lean Meat (d.e.).5
Fat (d.e.)1

2	tablespoonscooking oil
4	smallyellow summer squash, quartered lengthwise and thinly sliced (about 4 cups)
2	to 4fresh jalapeno peppers, seeded, if desired, and chopped
4	clovesgarlic, minced
1	teaspooncumin seeds, crushed
2	15-ounce cansblack-eyed peas, rinsed and drained
1/4	cupsliced green onions
2	tablespoonssnipped fresh cilantro or parsley
1/2	teaspoonsalt
2	cupschopped tomatoes

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.