"Texas Caviar" Salad

"Texas Caviar" Salad Ingredients

1 tb Cooking oil	1 cn (16-oz) black-eyed peas;
2 Yellow summer squash; thinly	1 Green onion; sliced, (2
1 Jalapeno peppers; seeded and	1 ts Snipped fresh cilantro
2 Cloves garlic;, minced	1/4 ts Salt
1/2 ts Cumin seed;, crushed	2 md Tomatoes; cut into thin

Instructions for "Texas Caviar" Salad

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. Typed by Ethel Snyder Date: Sept. 21, 1997 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. Recipe by: Better Homes and Gardens magazine -- May 1997 Posted to MC-Recipe Digest V1 #795 by essie49@juno.com (Ethel R Snyder) on Sep 21, 1997

Main Ingredient: SquashCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Black-Eyed Peas	Cilantro	Cooking Oil	Cumin
Garlic	Jalapeno	Onion	Salt
Squash	Tomato

Salads Cilantro Garlic Onion Peas Green Onion Tomato Squash Lunch

for flavor and categorization

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