Ingredients

1 TBS                            Cooking Oil

2 ea                            Yellow Squash (thinly sliced in coins)

1 ea                            Jalapeno Pepper (chopped)

2 clove              Garlic (minced)

½ tsp                            Cumin Seed (crushed)

1 can                            Black-eyed peas (16 oz), rinsed and drained

1 ea                            Green Onion (sliced)

1 tsp                            Fresh Cilantro (chopped)

¼ tsp                            Salt

2 ea                            Tomatoes (cut into thin wedges just before you use them)

Instructions

• In a medium skillet, heat oil.  Cook squash, peppers, garlic and cumin, uncovered for 8 minutes, or until squash is tender.  Stir occasionally.  Remove from the heat, and let cool.
• Combine this cooked squash mixture with peas, green onion, cilantro and salt.
• Cover and chill 4 – 24 hours.
• Toss Tomato wedges into the salad just before serving

NOTE:  If you don’t like hot Jalapeno Peppers, you could use a Long Green Chile, or you could de-seed the pepper before you chop it up.