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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
Calories 161
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	tablespoons cooking oil
4	small yellow summer squash, quartered lengthwise and thinly sliced (about 4 cups)
2	to 4 fresh jalapeno peppers, seeded, if desired, and chopped
4	cloves garlic, minced
1	teaspoon cumin seeds, crushed
2	15-ounce cans 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 Directions: Prepare as directed through Step 2. Cover and chill in an airtight container for up to 24 hours.