A delicious black-eyed pea dip with corn, avocado, tomato, green onion and cilantro...a cowboy's 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
- 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.
- Drain and rinse peas and corn. Add peas, corn, onion, cilantro and tomatoes. Mix gently to coat. Add salt to taste. Refrigerate, well sealed.
- Serve as an appetizer with tortilla chips or add 2 cups shredded cabbage to make a salad.
Makes 10 appetizers.