Sunday, September 19, 2010

Cowboy Caviar

Cowboy Caviar starts with a base of black-eyed peas, tomatoes, corn, and avocado. If you want more heat add a fresh sliced jalapeno pepper. Serve with tortilla chips for an appetizer.
Yield: Makes 10 to 12 appetizers
  • 2  tablespoons  red wine vinegar
  • 2 teaspoons hot sauce
  • 1 1/2  teaspoons  salad oil
  • 1  clove garlic, minced
  • 1/8  teaspoon  pepper
  • 1  firm-ripe avocado (about 10 oz.)
  • 1  can (15 oz.) black-eyed peas
  • 1  cup frozen corn kernels, thawed
  • 2/3  cup  thinly sliced green onions
  • 1/2  pound  Roma tomatoes, coarsely chopped
  • Salt
  • 1  bag tortilla chips

In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper.

Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.

Drain and rinse peas. Add peas, corn, onions and tomatoes to avocado.

Mix gently to coat. Add salt to taste.

Serve pea mixture with chips as an appetizer.


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