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

Diabetic Living Magazine



  • 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.

  • In a large bowl, combine squash mixture, black-eyed peas, green onions, cilantro, and salt. Cover and chill until serving time.

  • 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 Facts

161 calories; 4.6 g total fat; 458 mg sodium. 23.8 g carbohydrates; 9.1 g protein; Full Nutrition