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Cowboy Caviar

2 tablespoons red wine vinegar

1 1/2 teaspoons hot pepper sauce

2 teaspoons vegetable or olive oil

1 clove garlic, minced

Freshly ground black pepper to taste

1 firm, ripe avocado

1 (15-ounce) can black-eyed peas, drained

1 (11-ounce) can corn kernels, drained

2/3 cup sliced green onion

2/3 cup chopped fresh cilantro

1/2 pound Roma (plum) tomatoes, coarsely chopped

Salt to taste

Tortilla chips for accompaniment

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 toss lightly.
2. Drain and rinse peas and corn. Add peas, corn, onion, cilantro and tomatoes. Mix gently to coat. Add salt to taste. Refrigerate, well sealed.
3. Serve as an appetizer with tortilla chips or add 2 cups shredded cabbage to make a salad.

Yield: 12 appetizer portions or 6 salad servings.