Southern Black Eyed Pea Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Recipe Tip: Chill 4 to 24 hours. Ingredients:
2 tablespoon oil, cooking |
4 small squash, summer (yellow), thinly sliced |
3 jalapeno peppers, seeded, if desired, and chopped |
4 cloves garlic, minced |
1 teaspoon cumin seeds, crushed |
32 oz black eyed peas, (2 cans-15 1/2 ounces each) rinsed and drained |
1/4 cup scallions, (green onions), sliced |
2 tablespoon cilantro, snipped |
1/2 teaspoon salt |
4 medium tomatoes cut into thin wedges |
Directions:
1. In a large skillet, heat oil over medium heat. Add squash, chile peppers, garlic, and cumin seeds; cook for 5 to 6 minutes or until squash is crisp-tender, stirring occasionally. Remove from heat; cool.
2. In a large bowl, combine squash mixture, black-eyed peas, green onions, cilantro or parsley, and salt. Cover and chill for 4 to 24 hours.
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