Texas Black-Eyed Pea Salad
- 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.
- 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.
From the Test Kitchen
Prepare salad and chill up to 24 hours ahead. Stir in tomato wedges just before serving.
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.