Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2         tablespoons   cooking oil 
4         small         yellow summer squash, quartered lengthwise and thinly sliced
2 to 4    fresh         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.