2 tablespoons cooking oil
4 small yellow summer squash, quartered lengthwise and thinly sliced (about 4 cups)
2 to 4 fresh jalapeno peppers, seeded, if desired, and chopped
4 cloves garlic, minced
1 teaspoon cumin seeds, crushed
2 15-ounce cans black-eyed peas, rinsed and drained
1/4 cup sliced green onions
2 tablespoons snipped fresh cilantro or parsley
1/2 teaspoon salt
2 cups chopped tomatoes
1. In a large skillet, heat oil over medium heat. Add squash, peppers, garlic, and cumin; cook for 5 to 6 minutes or until squash is crisp-tender, stirring occasionally. Remove from heat; cool.
2. In a large bowl, combine squash mixture, black-eyed peas, green onions, cilantro, and salt. Cover and chill until serving time.
3. To serve, toss pea mixture with tomato. Makes 8 (3/4-cup) servings.
Make-Ahead Directions: Prepare as directed through Step 2. Cover and chill in an airtight container for up to 24 hours.