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Prep Time: 24 Minutes Cook Time: 0 Minutes |
Ready In: 24 Minutes Servings: 12 |
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Made this the night before a party and it turned out great. The kids even liked it veggies and all. You can adjust the ingredients to fit your heat preference. From Grandma's Kitchen Ingredients:
2 garlic cloves |
2 tablespoons red wine vinegar |
1 1/2 teaspoons vegetable oil |
1 teaspoon hot pepper sauce |
1/8 teaspoon black pepper |
1 large ripe avocado |
8 ounces roma tomatoes |
1 (15 7/8 ounce) can black-eyed peas |
1 (11 ounce) can whole kernel corn |
2/3 cup sliced green onion |
1/3 cup chopped fresh cilantro |
1/2 teaspoon salt |
Directions:
1. Mince garlic. Whisk garlic, red wine vinegar, oil, hot sauce and black pepper in a medium bowl until mixed.
2. Peel and chop avocado into 1/2 inch cubes. Add avocado to the vinaigrette and mix gently.
3. Chop tomatoes coursely. Drain and rinse black-eyed peas and corn.
4. Add tomatoes, black eyed peas, corn, green onions and chopped cilabtro to the vinaigrette and mix well. Stir in salt.
5. Serve immediately or chill mixture covered overnight.
6. Serve with tortilla chips or spoon over nachos or taco salad.
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