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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is my variation of Cowboy Caviar. My mother got it from a friend, and passed it on to me (thanks, Mom!). It is a favorite with my side of the family, and my in-laws enjoy it very well, too. It makes a pretty big batch, but you'll be surprised at how quickly it vanishes! Avocado will turn brown, so don't make this too far in advance. Ingredients:
1 (11 ounce) can white shoepeg corn, drained |
1 (15 ounce) can black beans, rinsed and drained |
2 firm-ripe avocados, finely chopped |
1 large tomato, seeded and diced |
1 bunch green onion, thinly sliced |
1/4 cup olive oil |
1/4 cup red wine vinegar |
1 garlic clove, minced |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon cumin |
tortilla chips (i prefer tostitos scoops) |
Directions:
1. Combine all ingredients (except chips) and toss together gently.
2. Serve room temperature with tortilla chips.
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