Rating: 4.5 stars
26 Ratings
  • 5 star values: 14
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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.

Leslee Mendel Coy, Lake Forest, California
This Story Originally Appeared On sunset.com

Gallery

Credit: Norman A. Plate

Recipe Summary test

Yield:
Makes 10 to 12 appetizer or 6 salad servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

159 calories; calories from fat 42%; protein 3.9g; fat 7.3g; saturated fat 1.3g; carbohydrates 22g; fiber 2g; sodium 272mg.
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