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"Texas Caviar" Salad

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  • 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


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