Makes 8 servings.

2 tbsp oil, cooking
4 small squash, summer (yellow), thinly sliced
1 bell pepper, chopped
4 cloves garlic, minced
1 teaspoon ground cumin
4 cups canned black-eyed peas, drained
1/4 cup scallions (green onions), sliced
2 tbsp fresh coriander (cilantro), chopped
1/2 teaspoon salt
16 cherry tomatoes, quartered


In a large skillet, heat oil over medium heat. Add squash, peppers, garlic, and green onions; cook for 5 to 6 minutes or until squash is crisp-tender, stirring occasionally. Remove from heat. Stir in cumin, black-eyed peas, cilantro, salt and tomatoes. Serve. Can also be refrigerated for up to 24 hours and served cold.