Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Cowboy Caviar




Source of Recipe


Internet


List of Ingredients




2 T. red wine vinegar
1½ tsp. salad oil
1½-2 tsp. hot sauce (your choice)
1 clove of garlic, pressed or minced
1/8 tsp. ground black pepper
1 firm ripe avocado
1 can (15 oz.) black-eyed peas
1 can (11 oz.) whole kernel corn or blanched kernels from 2 ears of fresh corn
2/3 C. fresh cilantro, chopped
2/3 C. green onions, sliced
8 oz. Roma tomatoes, coarsely chopped
salt to taste


Recipe



In a medium-size bowl, mix together the vinegar, oil, hot sauce, garlic and pepper. Cut the avocado into 1/2 inch cubes and add to the previous mixture, mixing gently. Drain and rinse the peas and corn. Add these to the previous mixture, along with the cilantro, green onions and tomatoes. Mix gently, adding the salt to taste. Serve with tortilla chips or “scoops” corn chips.