Wednesday, February 2, 2011

Cowboy Caviar Recipe

From Leslee Mendel Coy
Yield 12 Servings

Category Appetizer
Cuisine Healthy

2 Tbsp red wine vinegar
1 1/2 - 2 tsp hot sauce
1 1/2 tsp extra virgin olive oil
1 clove garlic, minced
1 firm-ripe avocado
1 15 oz can black-eyed peas
1 1/2 C frozen corn kernals, defrosted
2/3 C green onions, sliced thin
2/3 C fresh cilantro, chopped
1/2 lb Roma tomatoes, coarsely chopped
Salt and pepper
1 bag tortilla chips

1. In large bowl, mix vinegar, hot sauce, oil, and garlic.
2. Peel, pit and cut avocado into 1/2 inch cubes. Add to vinegar mixture and mix gently to coat.
3. Drain and rinse peas. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt and pepper to taste.
4. Serve with tortilla chips.

This is a wonderful appetizer for parties. I have been making this recipe since it appeared in Sunset magazine in March 1997.


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