Texas Caviar Salad
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: > 5 hrs
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.
Recipe Location: https://www.cdkitchen.com/recipes/recs/973/Texas-Caviar-Salad74390.shtml
Recipe ID: 45174
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