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2 tbsp. cooking oil
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.
In a large bowl, combine squash mixture, black-eyed peas, green onions, cilantro, and salt. Cover and chill until serving time.
To serve, toss pea mixture with tomato.
Make-Ahead Directions: Prepare as directed through Step 2. Cover and chill in an airtight container for up to 24 hours.
Poster's Notes:
Posted by Judith Sobel
Nutritional Info Per Serving: calories: 161; total fat: 5g; saturated fat: 1g; cholesterol: 0mg; sodium: 458mg; carbohydrate: 24g; fiber: 7g; protein: 8g; vitamin A: %; starch
4 small yellow summer squash, quartered lengthwise and thinly sliced (approximately 4 cups)
2 to 4 fresh jalapeno peppers, seeded, if desired, and chopped
4 cloves garlic, minced
1 tsp. cumin seeds, crushed
2 15-ounce cans black-eyed peas, rinsed and drained
1/4 cup green onions, sliced
2 tbsp. snipped fresh cilantro or parsley
1/2 tsp. salt
2 cups tomatoes, chopped
This is a salad we often make to take to picnics and tailgating. I use the frozen black eyed peas cooked first and go very light on the peppers since my family are not hot food lovers. Sometimes I substitute hot sauce for the peppers.