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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This southwestern concoction can be served as a side salad,but most fun to eat as cowboys do;Scoop it up with crunchy tortilla chips Ingredients:
2tbs red wine vinegar |
1-1/2tsp tabasco |
2tsp veg. oil |
1 clove garlic,minced |
1 ripe avocado,peeled and cubed |
1 15oz. can cooked black eyed peas or black beans,drained and rinsed |
1 11oz can corn,drained and rinsed |
2/3c green onion,sliced |
2/3c fresh cilantro,chopped |
1 to 2 jalapeno peppers,chopped finely(optional) |
1/2 lb. tomatoes,coarsely chopped |
salt and pepper |
tortilla chips |
Directions:
1. In large bowl,whisk vinegat,Tabasco,oil,garlic,and pepper. Mix in avocado,black-eyed peas and corn,and then add everything else. A light hand while stirring here makes for better presentation later. Add jalapenos and salt to taste. Refrigerate till you're picnic bound.
2. Serves 6 as a salad.
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