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.
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
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Amount per serving
- Calories: 159
- Calories from fat: 42%
- Protein: 3.9g
- Fat: 7.3g
- Saturated fat: 1.3g
- Carbohydrate: 22g
- Fiber: 2g
- Sodium: 272mg
- Cholesterol: 0.0mg
- 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
- 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.
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