Cowboy Caviar
| Contributor: Karen Feinauer | ||
| Cook Time: N/A | Prep Time: N/A | Servings: 10-20 |
Ingredients
- Red Wine Vinegar: 2 tablespoon(s)
- Hot Sauce: 1 1/2 teaspoon(s)
- Black Eyed Peas: 15 oz — 1 can
- Cilantro: 2/3 cup(s) — chopped
- Roma Tomato: 8 ounce(s) — chopped
- Salad Oil: 1 1/2 teaspoon(s)
- Garlic: 1 clove(s) — minced
- Avocado: 1 avocado(s) — firm
- Corn: 11 ounce(s) — 1 can
- Green Onion: 2/3 cup(s) — sliced
- Pepper: 1/8 teaspoon(s)
Instructions
- Mix the vinegar, oil, hot sauce garlic and pepper in a bowl.
- Cut avocado into 1/2 inch cubes and add to the vinegar mixture, mixing gently.
- Drain and rinse the peas and corn.
- Add to the vinegar mixture to taste.
- Serve with tortilla chips.