"Texas Caviar" Salad
| Yield: | 4 Servings |
| Categories: | Salads |
| 1 | tb | 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 | 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 |
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