Black-Eyed Peas and Yellow Squash Skillet

This recipe was modified from a cold black-eyed pea salad. I don't like cold black-eyed peas but I love the taste of this served warm. It is a little hot because of the jalapeno but those can easily be left out. On the other hand, if you want more heat, add more peppers.

• Ready In: 25 mins
• Serves: 4-5

Ingredients

• 1  tablespoon  cooking oil
• 2  medium  summer squash, thinly sliced crosswise (about 1-1/2 cups)
• 1 -2  fresh jalapeno pepper, seeded and chopped (about 2 tablespoons)
• 2  garlic cloves, minced
• 1⁄2 teaspoon cumin
• 1 (16 ounce) can black-eyed peas, rinsed and drained
• 1  medium green onion, sliced (2 tablespoons)
• 1  teaspoon fresh cilantro, chopped fine
• 1⁄4 teaspoon salt
• 2  medium tomatoes, cut into thin wedges

Directions

1. Heat oil in large skillet. cook squash, peppers, and garlic, uncovered, for 8 minutes or until squash is tender, stirring occasionally.
2. Add peas, green onion, cilantro, cumin and salt. Heat 4-5 minutes, stirring occasionally. Stir tomatoes into hot mixture. Serve immediately.