Norman A. Plate
YieldsMakes 10 to 12 appetizer or 6 salad servings
AuthorLeslee Mendel Coy, Lake Forest, California,
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.

How to Make It

Step 1
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.

Step 2
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.

Step 3
3

Nutritional analysis per appetizer serving.

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

Step 1
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.

Step 2
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.

Step 3
3

Nutritional analysis per appetizer serving.

Cowboy Caviar