Recipe for Texas Black Eyed Pea Salad

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Yield:

4 side-dish servings

Ingredients:

Amount	Ingredient
1 tbl	cooking oil
2 x	yellow summer squash, thinly sliced crosswise
	(about 1 1/2 cups)
1 x	to 2 jalapeno peppers, seeded and chopped (about 2 tablespoons)*
2 x	cloves garlic, minced
1/2 tsp	cumin seed, crushed
1 x	(16-ounce) can black-eyed peas, rinsed and drained
1 x	green onion, sliced (2 tablespoons)
1 tsp	snipped fresh cilantro
1/4 tsp	salt

Instructions:

Instructions: 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 pea and squash mixture before serving.

Makes 4 side-dish servings. Make-Ahead Tip: Prepare salad and chill up to 24

hours ahead. Stir in tomato wedges just before serving.

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