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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cowboy Caviar starts with a spicy base of black-eyed peas, tomatoes, corn, and avocado. Scoop it up with tortilla chips for an appetizer, or add cabbage and it becomes a coleslaw. Ingredients:
2 tablespoons red wine vinegar |
1 1/2 to 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 can (11 oz.) corn kernels |
2/3 cup thinly sliced green onions |
2/3 cup chopped fresh cilantro |
1/2 pound roma tomatoes, coarsely chopped |
salt |
1 bag (6 oz.) tortilla chips or 2 cups finely shredded cabbage |
Directions:
1. 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.
2. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad.
3. Nutritional analysis per appetizer serving.
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