Texas Caviar Salad

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

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  • Makes: 4 servings
  • Makes: side-dish servings
  • Prep: 30 mins
  • Chill: 4 hrs

Texas Caviar Salad

Reviews (0)

5.0 by 1 people

Rate This!

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

*

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.

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Nutrition Facts (Texas Caviar Salad)

  • Per serving:
  • 163 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 447 mg sodium ,
  • 24 g carb. ,
  • 7 g fiber ,
  • 7 g pro.
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