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
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