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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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There are a few cowboy caviar recipes on this site, but I didn't see this one. It is adapted from the March 1997 issue of Sunset magazine. Ingredients:
2 tablespoons red wine vinegar |
1 tablespoon hot sauce (such as tabasco) |
1 1/2 teaspoons salad oil |
1 garlic clove, minced |
1/8 teaspoon black pepper |
2 avocados, firm-ripe |
1 (15 ounce) can black-eyed peas, drained and rinsed |
1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans, drained and rinsed |
1 (11 ounce) can corn kernels, drained |
2/3 cup green onion, thinly sliced |
2/3 cup fresh cilantro, chopped |
1/2 lb roma tomato, coarsely chopped |
1 lime, juice of (optional) |
salt |
tortilla chips |
Directions:
1. In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper.
2. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.
3. Add black eyed peas, beans, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Squeeze lime juice over the mixture, if desired.
4. Add salt to taste.
5. Serve the mixture with chips as an appetizer.
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