| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 4 | Servings | |
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 |
INSTRUCTIONS
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 <essie49@juno.com> 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
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