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
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
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
Sep 21, 1997
|
