Ingredients
| 2 |
tablespoon oil, cooking |
| 4 |
small squash, summer (yellow), thinly sliced |
| 3 |
jalapeno peppers, seeded, if desired, and chopped |
| 4 |
cloves garlic, minced |
| 1 |
teaspoon cumin seeds, crushed |
| 32 |
oz black eyed peas, (2 cans-15 1/2 ounces each) rinsed and drained |
| 1/4 |
cup scallions, (green onions), sliced |
| 2 |
tablespoon cilantro, snipped |
| 1/2 |
teaspoon salt |
| 4 |
medium tomatoes cut into thin wedges |
Directions
- In a large skillet, heat oil over medium heat. Add squash, chile peppers, garlic, and cumin seeds; 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 or parsley, and salt. Cover and chill for 4 to 24 hours.
Categories
Main Dish, Salads, Side Dish
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