Southern Black-Eyed Pea Salad

Prep Time: 20 mins

Rest Time: 4 h

Total Time: 20 mins

Ingredients

• 2 tablespoon oil, cooking
• 4 small squash, summer (yellow), thinly sliced
• 3 pepper(s), jalapeno, seeded, if desired, and chopped
• 4 clove(s) garlic, minced
• 1 teaspoon cumin seeds, crushed
• 2 can(s) peas, black-eyed, dried, (15 1/2 ounces each) rinsed and drained
• 1/4 cup(s) scallion(s) (green onions), sliced
• 2 tablespoon cilantro, snipped
• 1/2 teaspoon salt
• 4 medium tomato(es), cut into thin wedges

Recipe Tip:

Chill 4 to 24 hours.

Preparation

1. In a large skillet, heat oil over medium heat. Add squash, chile peppers, garlic, and cumin seeds; cook for 5 to 6 minutes or until squash is crisp-tender, stirring occasionally. Remove from heat; cool.

2. In a large bowl, combine squash mixture, black-eyed peas, green onions, cilantro or parsley, and salt. Cover and chill for 4 to 24 hours.

3. To serve, toss black-eyed pea mixture with tomato wedges.

Nutritional Info (Per serving):

Calories: 161, 

Saturated Fat: 1g, 

Sodium: 458mg, 

Dietary Fiber: 7g, 

Total Fat: 5g, 

Carbs: 24g, 

Cholesterol: 0mg, 

Protein: 8g

Exchanges: 

Vegetable: 1, 

Starch: 1, 

Lean Meat: 0.5, 

Fat: 1

Carb Choices: 1