Recipe for Texas Caviar Salad 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 tbl Cooking oil
2 x Yellow summer squash, thinly sliced crosswise (about 1 1/2 cups)
1 x Jalapeno peppers, seeded and chopped, about 2 tablespoons* (up to 2)
2 x Cloves garlic,, minced
1/2 tsp Cumin seed,, crushed
1 can (16-oz) 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 squash mixture before serving.

Makes 4 side-dish servings.

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.

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