Southern Black-Eyed Pea Salad

This just looks cool and refreshing on a hot day like today.

You will need:
2 tablespoons cooking oil
4 small yellow summer squash, quartered and thinly sliced
2 jalapeno peppers (optional)
4 cloves garlic
1 teaspoon cumin seeds crushed
2-15 ounce cans black eyed peas ,rinsed and drained
1/4 cup sliced green onions
2 tablespoons cilantro
1/2 teaspoon salt
2 cups chopped tomatoes

1. In a large skillet, heat oil over medium heat. Add squash,peppers, garlic, and cumin: cool for 5 to 6 minutes until squash is crisp-tender, stirring occasionally. Remove from heat and 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 servings.

This would be good to make ahead of time and toss together when you are ready to eat.