Title: "Texas Caviar" Salad
Categories: Salad
Yield: 4 Servings

1	tb	Cooking oil
2		Yellow summer squash; thinly sliced,
		Crosswise-- -(about 1 1/2 cups)
1		Jalapeno peppers; seeded and
		; chopped;, , (up
		; to 2)
		About 2 tablespoons*
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 Ethel Snyder 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. Posted to MM-Recipes Digest V4 #4 by and To: boxes, and you MUST already have established a connection with on Sep 18, 1997

Recipe by: Better Homes and Gardens magazine -- May 1997

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