Texas Black-Eyed Pea Salad
Recipe from Better Homes and Gardens

If you want this Southwestern salad to pack more punch, use extra jalapenos. Serve with baked tortilla chips for some crunch in your lunch.


Texas Black-Eyed Pea Salad

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Servings: Makes 4 side-dish servings.
Prep Time: 30 mins
Total Time: 2 hrs 30 mins
Related Categories: Bean Salad, Low Calorie, Low Fat, Pea Salad
 
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Ingredients
  • 1  tablespoon
    cooking oil
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  • 2 
    yellow summer squash, thinly sliced crosswise (about 1-1/2 cups)
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  • 1  to 2
    jalapeno peppers, seeded and chopped (about 2 tablespoons)*
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  • 2  cloves
    garlic minced
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  • 1/2  teaspoon
    cumin seed, crushed
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  • 1  16-ounce can
    black-eyed peas, rinsed and drained
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  • 1 
    green onion, sliced (2 tablespoons)
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  • 1  teaspoon
    snipped fresh cilantro
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  • 1/4  teaspoon
    salt
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  • 2  medium
    tomatoes, cut into thin wedges
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Directions
1.
In a medium skillet heat oil; cook squash, peppers, garlic, and cumin, uncovered, for 8 minutes or until squash is tender, stirring occasionally. Remove from heat; let cool.
2.
Combine squash mixture with peas, green onion, cilantro, and salt. Cover and chill up to 24 hours. Toss tomato wedges with chilled pea and squash mixture before serving. Makes 4 side-dish servings.

Make-Ahead Tip
Prepare salad and chill up to 24 hours ahead. Stir in tomato wedges just before serving.

Note
Because hot peppers contain oils that can burn eyes, lips, and sensitive skin, wear plastic gloves while preparing them and be sure to wash hands thoroughly afterward.
Nutrition information
Calories 163, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 447 mg, Carbohydrate 24 g, Fiber 7 g, Protein 7 g. Daily Values: Vitamin A 6%, Vitamin C 44%, Calcium 4%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet
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