Texas Caviar Salad Recipe

ingredients

1 tablespoon cooking oil
2 yellow summer squash, thinly sliced crosswise
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
1/2 teaspoon cumin seed, crushed
1 can (16 ounce size) black-eyed peas, rinsed and drained
1 green onion, sliced
1 teaspoon snipped fresh cilantro
1/4 teaspoon salt
2 medium tomatoes, cut into thin wedges

directions

In a medium skillet heat oil, cook squash, peppers, garlic, and cumin, uncovered, for 8 minutes or until squash is tender, stirring occasionally. Remove from heat, let cool.

Combine squash mixture with peas, green onion, cilantro, and salt. Cover and chill 4 to 24 hours. Toss tomato wedges with chilled pea and squash mixture before serving.

cook's notes

Because hot peppers contain oils that can burn eyes, lips, and sensitive skin, wear plastic gloves while preparing them and be sure to wash hands thoroughly afterward.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Valerie REVIEW:
February 19, 2009

We liked this recipe quite a bit. It's healthy and flavorful. Definitely let it chill for at least 4 hours to fully blend the flavors.

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