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.
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
How to Make It
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.
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.
this stuff is fantastic as a salad, when made right. it's very important not to overlook the instructions that say "drain and RINSE". otherwise, it's way too soggy and paste-y to be a salad. also be very careful if using canned tomatoes that they're not seasoned. chances are that they'll be too soggy too... play it safe & go with fresh tomatoes & cut them up yourself.
This recipe is excellent and tastes just as good the next day, although it's not as pretty. I've been making it on New Year's Day for years because of that old black-eyed peas bring good luck for the year superstition. I also make it for potlucks and other gatherings throughout the year because it's an easy and healthy crowd-pleaser. Over the years, I've made a few adjustments, listed here in the same order as the ingredients above: Chipotle Tabasco for the hot sauce; olive oil for the salad oil; 2 cloves of garlic; frozen corn, not thawed (this is especially helpful when serving during the hotter months;) a 15oz can of drained, diced tomatoes tastes better than out of season tomatoes. Essentially what you want are firm-ripe tomatoes so they don't fall apart. If this is your first time making this, remember to do your taste test with one of the chips you'll be serving it with so that you don't mistakenly over-salt it.
Love this recipe! I've made it several times (doubled) as an appetizer for a group of 40. Because it was so popular, last time I tripled the recipe and had some left. The next day, I combined the leftovers with some chopped cooked chicken I had in the fridge, put it on a bed of chopped romaine, garnished it with some crumbled corn chips and had a winner main course salad. My husband loved it.
This is an extremely easy and yummy appetizer/salad alternative(Think shredded romaine and a Tbsp or two of lf Ranch). I have made this numerous times, New Years Eve and any other gathering I get to attend.
I do make a couple of substitutions though; I use red onion instead of the green, I omit the vinegar and use fresh lime juice & I use Chipotle based hot sauce or even one or two of the canned in adobo pureed for the hot sauce.
Spicy! May need to adjust spices to your taste but a keeper recipe. One thing is certain: you need to use "fresh" all the way. I cobbed a couple of ears of fresh corn and steamed for a couple of minutes to give it a little crunch similar to what's in the can. I don't think any substitutions are necessary. Tastes even better the second day. I like to squeeze the juice of a fresh lime in it and that really makes the flavor pop even more, then I throw a few slices in for garnish. This is great with chips or even better as a wrap.
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