If jalapenos are too spicy for your taste, try using mild green chilis instead. When handling raw peppers, it's a good idea to wear gloves to prevent contact burns. If you prefer black beans to black-eyed peas, use them instead. Just be sure to thoroughly rinse and drain beans before adding to your recipe. site map	Texas Caviar Salad Ingredients 4 servings - 265 calories per serving 9 grams fat per serving 2 cups yellow summer squash (thinly sliced) 2 fresh jalapenos (seeded, chopped) 1/2 tsp cumin seed (crushed) 2 cloves garlic (minced) 2 tbsp cooking oil 2 cans (16 oz each) black-eyed peas (rinsed, drained) 2 green onions (sliced) 2 tbsp vinegar 2 tsp fresh cilantro (snipped) 3 medium tomatoes (cut into wedges) Heat heavy skillet over medium heat. Add oil and rotate pan to coat. Add summer squash. Add jalapeno peppers, cumin, and garlic. Cook for approximately 8 minutes or until squash is tender, stirring occasionally. Remove from heat and cool slightly. In large mixing bowl, combine squash mixture, black-eyed peas, green onions, vinegar, and cilantro. Cover tightly. Chill for 2-24 hours. Toss in tomato wedges before serving. powered by FreeFind	Sign up for our periodic newsletter to get the latest tips, tricks, hints, help, recipes, site updates, and much more.
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