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

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Recipe Summary

active:
20 mins
total:
4 hrs 20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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.

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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; protein 9.1g; carbohydrates 23.8g; dietary fiber 6.9g; sugars 3.1g; fat 4.6g; saturated fat 0.5g; vitamin a iu 761.3IU; vitamin c 20.5mg; folate 29.3mcg; calcium 51.3mg; iron 0.9mg; magnesium 19.3mg; potassium 326.8mg; sodium 458mg.
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