Southern Black Eyed Pea Salad

Ingredients

• 2 tablespoons cooking oil
• 4 small yellow summer squash, quartered lengthwise and thinly sliced (about 4 cups)
• 2 to 4 fresh jalapeno peppers, seeded, if desired, and chopped
• 4 cloves garlic, minced
• 1 teaspoon cumin seeds, crushed
• 2 (15 ounce) cans black-eyed peas, rinsed and drained
• ¼ cup sliced green onions
• 2 tablespoons snipped fresh cilantro or parsley
• ½ teaspoon salt
• 2 cups chopped tomatoes

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