"Texas Caviar" Salad

Title:
"Texas Caviar" Salad

Yield:
4 Servings

Categories:
Salads




Ingredients:





     1 tb Cooking oil


     2    Yellow summer squash; thinly


          -sliced crosswise (about 1


          -1/2 cups)


     1    Jalapeno peppers; seeded and


          -chopped, about 2


          -tablespoons* (up to 2)


     2    Cloves garlic;, minced


   1/2 ts Cumin seed;, crushed


     1 cn (16-oz) black-eyed peas;


          -rinsed and, drained


     1    Green onion; sliced, (2


          -tablespoons)


     1 ts Snipped fresh cilantro


   1/4 ts Salt


     2 md Tomatoes; cut into thin


          -wedges






 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