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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a large skillet over medium heat. Add squash, jalapeños, garlic and cumin; cook for 5 to 6 minutes or until squash is crisp-tender, stirring occasionally. Remove from heat; cool.
In a large bowl, combine the squash mixture, black-eyed peas, green onions, cilantro (or parsley) and salt. Cover and chill until serving time.
To serve, add tomatoes to the pea mixture and toss.