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
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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; 0.5 g saturated fat; 458 mg sodium. 327 mg potassium; 23.8 g carbohydrates; 6.9 g fiber; 3 g sugar; 9.1 g protein; 761 IU vitamin a iu; 20 mg vitamin c; 29 mcg folate; 51 mg calcium; 1 mg iron; 19 mg magnesium;