Ingredients:
| 2 |
tablespoons |
cooking oil |
| 4 |
small |
yellow summer squash, quartered lengthwise and thinly sliced |
| 3 |
medium |
jalapeno peppers, seeded, if desired, and chopped |
| 4 |
cloves |
garlic, minced |
| 1 |
teaspoon |
cumin seeds, crushed |
| 30 |
ounce |
black-eyed peas, rinsed and drained |
| 1/4 |
cup |
sliced green onions |
| 2 |
tablespoons |
snipped fresh cilantro or parsley |
| 1/2 |
teaspoon |
salt |
| 2 |
cups |
chopped tomatoes |
|
Preparation:
1. 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; cool.
2. In a large bowl, combine squash mixture, black-eyed peas, green onions, cilantro, and salt. Cover and chill until serving time.
3. To serve, toss pea mixture with tomato. |
