2 tbsp cooking oil
4 cups yellow summer squash, quartered lengthwise and sliced thin
2 to 4 fresh chopped jalapeno peppers, seeded if desired
4 cloves garlic, minced
1 tsp cumin seeds, crushed
2 15-oz cans black-eyed peas, rinsed and drained
1/4 cup sliced green onions
2 tbsp snipped fresh cilantro or parsley
1/2 tsp salt
2 cups chopped tomatoes
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 and cool. In a large bowl, combine squash mixture, black-eyed peas, green onions, cilantro or parsley, and salt. Cover and chill. When you are ready to serve, toss the pea mixture together with the 2 cups chopped tomatoes. Serve with whole-wheat crackers or pita bread. Serves 8 (3/4-cup servings).
Nutritional Information: 205 calories; (18.2% calories from fat); 4g fat; 12g protein; 32g carbohydrate; 7g dietary fiber; 0mg cholesterol; 147mg sodium.