Cowboy Caviar Recipe

From Leslee Mendel Coy

Yield 12 Servings

Category Appetizer

Cuisine Healthy

Ingredients

2 Tbsp red wine vinegar

1 1/2 - 2 tsp hot sauce

1 1/2 tsp extra virgin olive oil

1 clove garlic, minced

1 firm-ripe avocado

1 15 oz can black-eyed peas

1 1/2 C frozen corn kernals, defrosted

2/3 C green onions, sliced thin

2/3 C fresh cilantro, chopped

1/2 lb Roma tomatoes, coarsely chopped

Salt and pepper

1 bag tortilla chips

Directions

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

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

3. Drain and rinse peas. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt and pepper to taste.

4. Serve with tortilla chips.

This is a wonderful appetizer for parties. I have been making this recipe since it appeared in Sunset magazine in March 1997.