Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Texas Caviar Salad




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1 tablespoon cooking oil
2 yellow summer squash, thinly sliced crosswise (about 1-1/2 cups)
1 to 2 jalapeno peppers, seeded and chopped (about 2 tblsp.*)
2 cloves garlic, minced
1/2 teaspoon cumin seed, crushed
1 16-ounce can black-eyed peas, rinsed and drained
1 green onion, sliced (2 Tbsp.)
1 teaspoon snipped fresh cilantro
1/4 teaspoon salt
2 medium tomatoes, cut into thin wedges


Recipe



1. 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.
2. Combine squash mixture with peas, green onion, cilantro, and salt. Cover and chill up 4 to 24 hours. Toss tomato wedges with chilled pea and squash mixture before serving. Makes 4 side-dish servings.
*Note: 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.