Southern Black-Eyed Pea Salad
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.Advertisement
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.
1 fat, 1 starch, 1 vegetable, 1/2 lean protein