Cowboy Caviar

Cowboy Caviar Recipe
Norman A. Plate
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.

Yield:

Makes 10 to 12 appetizer or 6 salad servings

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

Nutritional analysis per appetizer serving.

Leslee Mendel Coy, Lake Forest, California,

Sunset

March 1997
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