Black-Eyed Peas and Yellow Squash Skillet |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 5 |
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This recipe was modified from a cold black-eyed pea salad. I don't like cold black-eyed peas but I love the taste of this served warm. It is a little hot because of the jalapeno but those can easily be left out. On the other hand, if you want more heat, add more peppers. Ingredients:
1 tablespoon cooking oil |
2 medium summer squash, thinly sliced crosswise (about 1-1/2 cups) |
1 -2 fresh jalapeno pepper, seeded and chopped (about 2 tablespoons) |
2 garlic cloves, minced |
1/2 teaspoon cumin |
1 (16 ounce) can black-eyed peas, rinsed and drained |
1 medium green onion, sliced (2 tablespoons) |
1 teaspoon fresh cilantro, chopped fine |
1/4 teaspoon salt |
2 medium tomatoes, cut into thin wedges |
Directions:
1. Heat oil in large skillet. cook squash, peppers, and garlic, uncovered, for 8 minutes or until squash is tender, stirring occasionally.
2. Add peas, green onion, cilantro, cumin and salt. Heat 4-5 minutes, stirring occasionally. Stir tomatoes into hot mixture. Serve immediately.
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