"texas caviar" salad

Yield: 4 Servings

Measure Ingredient
1 tablespoon Cooking oil
2 Yellow summer squash; thinly sliced crosswise (about 1 1/2 cups)
1 Jalapeno peppers; seeded and chopped, about 2 tablespoons* (up to 2)
2 Cloves garlic;, minced
½ teaspoon Cumin seed;, crushed
1 can (16-oz) black-eyed peas; rinsed and, drained
1 Green onion; sliced, (2 tablespoons)
1 teaspoon Snipped fresh cilantro
¼ teaspoon Salt
2 mediums Tomatoes; cut into thin wedges

In a medium skillet heat oil; cook squash, peppers, garlic and cumin, uncovered, for 8 minutes or till squash is tender, stirring occasionally.

Remove from heat; let cool. Combine squash mixture with peas, green onion, cilantro, and salt. Cover and chill up to 24 hours. Toss tomato wedges with chilled squash mixture before serving. Makes 4 side-dish servings. Typed by Ethel Snyder <essie49@...> Date: Sept. 21, 1997 NOTES : *Note: Because hot peppers contain oils that can burn eyes, lips and sensitive skin, wear plastic gloves while preparing and be sure to wash hands thoroughly afterward.

Recipe by: Better Homes and Gardens magazine -- May 1997 Posted to MC-Recipe Digest V1 #795 by essie49@... (Ethel R Snyder) on Sep 21, 1997

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