Cowboy Caviar

Ruby Toozday's Note:

Years ago, my neighbor made this dip and brought it to a party. To be honest, it looked too "healthy" and I avoided it until another neighbor convinced me to try it. Next thing I know, I am hounding Jean to give me the recipe. I took it to a couple church events, and now am "required" to bring it to every party! I have given out this recipe at least 40 times. Seriously.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Serves: 18

Yield: 6 cups

• 311.84 g can white shoepeg corn
• 425.24 g can black-eyed peas, drained and rinsed
• 1 avocado, chopped (Use 2 if they are small)
• 2 tomatoes, chopped and de-seeded
• 158.51 ml cilantro, chopped
• 158.51 ml green onion, chopped
• 59.14 ml olive oil
• 59.14 ml red wine vinegar
• 2 garlic cloves, pressed
• 3.69 ml salt
• 0.59 ml pepper
• 4.92 ml cumin

Directions:

1. In a bowl, combine the corn, black-eyed peas, avocado, and tomatoes.
2. Use a blender to combine the rest of the ingredients into a smooth green puree. Pour over mixture in bowl and mix thoroughly.
3. Serve with Tostitos Scoops chips.
4. Serving size is 1/3 cup = 2 WW points+.