| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 4 | Servings | |
INGREDIENTS
| 1 | T | 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 | t | Cumin seed, crushed |
| 1 | 16-oz black-eyed peas | |
| rinsed and drained | ||
| 1 | Green onion, sliced 2 | |
| tablespoons | ||
| 1 | t | Snipped fresh cilantro |
| 1/4 | t | Salt |
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 47
Calories From Fat: 32
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 227mg
Potassium: 147.4mg
Carbohydrates: 3.7g
Fiber: <1g
Sugar: 1.7g
Protein: <1g