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ShareSouthern 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.
MAKES: 8 servings
SERVING SIZE: 3/4 cup
YIELD: 6 cupsCARB GRAMS PER SERVING:
24
Nutrition Facts Per Serving:
- Servings Per Recipe: 8
- Calories: 161
- Protein(gm): 8
- Carbohydrate(gm): 24
- Fat, total(gm): 5
- Saturated fat(gm): 1
- Dietary Fiber, total(gm): 7
- Sodium(mg): 458
- Vegetables(d.e): 1
- Starch(d.e): 1
- Very Lean Meat(d.e): 1
- Fat(d.e): 1
Diabetic Exchanges
- 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
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 Tip
-
Prepare as directed through Step 2. Cover and chill in an airtight container for up to 24 hours.
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