Name: "Texas Caviar" Salad
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

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John White

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 <[email protected]> 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 [email protected] (Ethel R Snyder) on
Sep 21, 1997

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