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Category: Fruits, grains/veggies/Salads
Rating: (?) Not Yet Rated
Contributing Chef: james
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Title: "Texas Caviar" Salad
Ingredients:
4 Servings
1 Tbl 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 Tsp Cumin seed, , crushed
1 Can (16-oz) black-eyed peas
-rinsed and, drained
1 Green onion, sliced, (2
-tablespoons)
1 Tsp fresh cilantro, Snipped
1/4 Tsp Salt
2 Medium Tomatoes, cut into thin
-wedges
Method of Preparation:
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. Recipe by: Better Homes and Gardens magazine -- May 1997 Posted to MC-Recipe Digest V1 #795 by (Ethel R Snyder) on Sep 21, 1997 |
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