Recipes Southern Black-eyed Pea Salad (Salad, Extras)

Serving Size
3/4 cup
Number of Servings
    • 2 tbsp. cooking oil
      2 15-oz. cans black-eyed peas,
      4 cups yellow summer squash quartered lengthwise & sliced
      1/4  cup sliced green onions
      2 to 4 fresh chopped jalapeno peppers seeded
      2 tbsp. snipped fresh cilantro or parsley
      4 cloves garlic, mince
      1/2  tsp. salt
      1 tsp. cumin seeds, crushed
      2 cups chopped tomatoes

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 and cool. In a large bowl, combine squash

mixture, black-eyed peas, green onions, cilantro or parsley and salt. Cover

and chill. When you are ready to serve, toss the pea mixture together with the 2 cups chopped tomatoes.

Nutrition Information

205 calories; (18.2% calories from fat); 4g fat; 12g protein; 32g carbohydrate;

7g dietary fiber; 0mg cholesterol; 147mg sodium.