texas caviar salad (with yellow zucchini)

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Texas Caviar Salad

 

Recipe By :Better Homes and Gardens

Serving Size : 4 Preparation Time :0:00

Categories : Beans & Vegetables Salads & Dressings

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon cooking oil

1 1/2 cups sliced yellow squash -- thinly sliced crosswise

1 tablespoon chopped jalapeno pepper -- (seeded) (1 to 2)

2 teaspoons minced garlic

1/2 teaspoon cumin seed -- crushed

16 ounces blackeyed peas, canned -- rinsed

2 tablespoons sliced green onions

1 teaspoon fresh cilantro -- (snipped)

1/4 teaspoon salt

2 medium tomatoes -- thin wedges

 

Dairy Free

Prep: 30 minutes

Chill: 4 hours

 

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. Serve as side-dish

 

*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.

 

Description:

" Per Serving: Calories 144 (25% from fat); 4g Total Fat; 4g Fiber (2 WW

POINTS) "

Source:

" bhg.com "

Copyright:

" recipeId=R018983 "

 

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Per Serving (excluding unknown items): 144 Calories; 4g Fat (26.4% calories from

fat); 7g Protein; 21g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 480mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

 

NOTES : A combination of yellow summer squash, jalapeno peppers, cumin, and

black-eyed peas are in this make-ahead Southwestern salad.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0