Cowboy Caviar

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

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Nutritional Information

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

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. 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. 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.
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