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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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

160.8 calories; protein 9.1g 18% DV; carbohydrates 23.8g 8% DV; exchange other carbs 1.5; dietary fiber 6.9g 28% DV; sugars 3.1g; fat 4.6g 7% DV; saturated fat 0.5g 3% DV; cholesterolmg; vitamin a iu 761.3IU 15% DV; vitamin c 20.5mg 34% DV; folate 29.3mcg 7% DV; calcium 51.3mg 5% DV; iron 0.9mg 5% DV; magnesium 19.3mg 7% DV; potassium 326.8mg 9% DV; sodium 458mg 18% DV.