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Texas Caviar Salad
Ingredients
-
1
tablespoon cooking oil
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2
yellow summer squash, thinly sliced crosswise (about 1-1/2 cups)
-
1
- 2
jalapeno peppers, seeded and chopped (about 2 tblsp.*)
-
2
cloves garlic, minced
-
1/2
teaspoon cumin seed, crushed
-
1
16 ounce can black-eyed peas, rinsed and drained
-
1
green onion, sliced (2 Tbsp.)
-
1
teaspoon snipped fresh cilantro
-
1/4
teaspoon salt
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2
medium tomatoes, cut into thin wedges
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 4 to 24 hours. Toss tomato wedges with chilled pea and squash mixture before serving. Makes 4 side-dish servings.
From the Test Kitchen
- 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 Facts
(Texas Caviar Salad)
- Servings Per Recipe 4,
- Calories 163,
- Protein (gm) 7,
- Carbohydrate (gm) 24,
- Fat, total (gm) 5,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 7,
- Vitamin A (IU) 292,
- Vitamin C (mg) 26,
- Sodium (mg) 447,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
I have been making this recipe for Texas Caviar for years. It is fantastic and a good way to get people who "hate" blackeyed peas to eat them. Perfect to serve with tortilla chips on New's Day.
1/1/2012 12:04:13 PM Report Abuse