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Cowboy Caviar

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.

Cowboy Caviar

Norman A. Plate
 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
 1 bag (6 oz.) tortilla chips or 2 cups finely shredded cabbage
Step 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

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

Nutritional analysis per appetizer serving.

Nutrition Facts

Amount Per Serving
Calories 159Calories from Fat 42
% Daily Value *
Total Fat 7.3g12%

Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 272mg12%
Total Carbohydrate 22g8%

Dietary Fiber 2g8%
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.