Black-Eyed Peas and Yellow Squash Skillet

• 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
• 12 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
• 14 teaspoon salt
• 2 medium tomatoes, cut into thin wedges

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

cooking oil, summer, jalapeno pepper, garlic, cumin, blackeyed peas, green onion, fresh cilantro, salt, tomatoes

Taken from www.food.com/recipe/black-eyed-peas-and-yellow-squash-skillet-155943 (may not work)