\"texas caviar\" salad
4 Servings
Ingredients
| Quantity | 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 |
Directions
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