Grandma' Cowboy Caviar
photo by Lorrie in Montreal
- Ready In:
- 24mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 2 garlic cloves
- 29.58 ml red wine vinegar
- 7.39 ml vegetable oil
- 4.92 ml hot pepper sauce
- 0.61 ml black pepper
- 1 large ripe avocado
- 226.79 g roma tomatoes
- 450.04 g can black-eyed peas
- 311.84 g can whole kernel corn
- 157.80 ml sliced green onion
- 78.78 ml chopped fresh cilantro
- 2.46 ml salt
directions
- Mince garlic. Whisk garlic, red wine vinegar, oil, hot sauce and black pepper in a medium bowl until mixed.
- Peel and chop avocado into 1/2 inch cubes. Add avocado to the vinaigrette and mix gently.
- Chop tomatoes coursely. Drain and rinse black-eyed peas and corn.
- Add tomatoes, black eyed peas, corn, green onions and chopped cilabtro to the vinaigrette and mix well. Stir in salt.
- Serve immediately or chill mixture covered overnight.
- Serve with tortilla chips or spoon over nachos or taco salad.
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