Feinauer Recipes

Cowboy Caviar

Contributor Karen Feinauer
Cook Time: Prep Time: Servings: 10-20

Ingredients

  • Red Wine Vinegar: 2 tablespoon(s)
  • Hot Sauce: 1 1/2 teaspoon(s)
  • Black Eyed Peas: 15 oz
    • 1 can
  • Cilantro: 667/1000 cup(s)
    • chopped
  • Roma Tomato: 8 ounce(s)
    • chopped
  • Salad Oil: 1 1/2 teaspoon(s)
  • Garlic: 1 clove(s)
    • minced
  • Avocado: 1 avocado(s)
    • firm
  • Corn: 11 ounce(s)
    • 1 can
  • Green Onion: 667/1000 cup(s)
    • sliced
  • Pepper: 1/8 teaspoon(s)

Instructions

  1. Mix the vinegar, oil, hot sauce garlic and pepper in a bowl.
  2. Cut avocado into 1/2 inch cubes and add to the vinegar mixture, mixing gently.
  3. Drain and rinse the peas and corn.
  4. Add to the vinegar mixture to taste.
  5. Serve with tortilla chips.