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Recipe Source: cdkitchen.com
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Texas Caviar Salad
Category: Side dishes
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Serves/Makes: 4
Ready in: > 5 hrs
- 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
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 Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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