Southern Black-Eyed Pea Salad

Southern Black-Eyed Pea Salad

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From: Diabetic Living Magazine

Black-eyed peas boost the fiber in this quick vegetable side salad. Serve this diabetic-friendly salad with grilled meats or chicken.

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • 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
  • ¼ cup sliced green onions
  • 2 tablespoons snipped fresh cilantro or parsley
  • ½ teaspoon salt
  • 2 cups chopped tomatoes

Preparation

  • Prep

  • Ready In

  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.
  • To make ahead: Prepare as directed through Step 2. Cover and chill in an airtight container for up to 24 hours.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 161 calories; 5 g fat(1 g sat); 7 g fiber; 24 g carbohydrates; 9 g protein; 29 mcg folate; 0 mg cholesterol; 3 g sugars; 761 IU vitamin A; 20 mg vitamin C; 51 mg calcium; 1 mg iron; 458 mg sodium; 327 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch, 1 vegetable, ½ lean protein

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