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The combination of yellow summer squash, jalapeño peppers, cumin, and black-eyed peas make this make-ahead Southwestern salad recipe high-fiber and vitamin rich.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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Instructions Checklist
  • 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.

*

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

163 calories; 5 g total fat; 1 g saturated fat; 0 mg cholesterol; 447 mg sodium. 24 g carbohydrates; 7 g fiber; 7 g protein; 292 IU vitamin a; 26 mg vitamin c; 40 mg calcium; 1 mg iron;

Reviews

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