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


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
- Starch (d.e.)1
- Vegetables (d.e.)1
- Very Lean Meat (d.e.).5
- Fat (d.e.)1
Diabetic Exchanges
| 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.
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