Southern Black Eyed Pea Salad

Course : Salads
Serves: 8
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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 / Directions:

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.

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