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Cowboy Caviar

Norman A. Plate
Yield Makes 10 to 12 appetizer or 6 salad servings
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.

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

Nutrition Information

  • calories 159
  • caloriesfromfat 42 %
  • protein 3.9 g
  • fat 7.3 g
  • satfat 1.3 g
  • carbohydrate 22 g
  • fiber 2 g
  • sodium 272 mg
  • cholesterol 0.0 mg

How to Make It

  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.

  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.

  3. Nutritional analysis per appetizer serving.