Yield: 4 Servings
|1 tablespoon||Cooking oil|
|2 \N||Yellow summer squash; thinly sliced crosswise (about 1 1/2 cups)|
|1 \N||Jalapeno peppers; seeded and chopped, about 2 tablespoons* (up to 2)|
|2 \N||Cloves garlic;, minced|
|½ teaspoon||Cumin seed;, crushed|
|1 can||(16-oz) black-eyed peas; rinsed and, drained|
|1 \N||Green onion; sliced, (2 tablespoons)|
|1 teaspoon||Snipped fresh cilantro|
|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