Grandma' Cowboy Caviar

Made this the night before a party and it turned out great. The kids even liked it veggies and all. You can adjust the ingredients to fit your heat preference. From "Grandma's Kitchen"

• Ready In: 24 mins
• Serves: 10-12

Ingredients

• 2  garlic cloves
• 2  tablespoons red wine vinegar
• 1 1⁄2 teaspoons  vegetable oil
• 1  teaspoon  hot pepper sauce
• 1⁄8 teaspoon black pepper
• 1  large  ripe avocado
• 8  ounces roma tomatoes
• 1 (15 7/8ounce) can black-eyed peas
• 1 (11 ounce) can whole kernel corn
• 2⁄3 cup  sliced green onion
• 1⁄3 cup  chopped fresh cilantro
• 1⁄2 teaspoon salt

Directions

1. Mince garlic. Whisk garlic, red wine vinegar, oil, hot sauce and black pepper in a medium bowl until mixed.
2. Peel and chop avocado into 1/2 inch cubes. Add avocado to the vinaigrette and mix gently.
3. Chop tomatoes coursely. Drain and rinse black-eyed peas and corn.
4. Add tomatoes, black eyed peas, corn, green onions and chopped cilabtro to the vinaigrette and mix well. Stir in salt.
5. Serve immediately or chill mixture covered overnight.
6. Serve with tortilla chips or spoon over nachos or taco salad.