Cowboy Caviar

Gail Roberts

2 Tbls. Red wine vinegar

2 tsp. Olive Oil

1 Clove garlic, mashed, pressed or chopped finely

1½ tsp.Tabasco (or to taste)

Freshly ground black pepper to taste)

1 Avocado, ripe

1-15 oz. can Blackeyed peas

1 cup Frozen corn (good quality, preferably white)

2/3 cup Sliced green onion

½ cup Fresh cilantro, chopped

½ lb Roma tomatoes, coarsely chopped

Salt to taste

Tortilla chips

In a large bowl, whisk together the vinegar, oil, garlic, Tabasco and pepper. Peel, pit and cut the avocado into ½” cubes. Add to vinegar mixture and toss lightly.

Drain and rinse the peas. Rinse the corn just to defrost slightly. Mix all ingredients gently together to coat. Add salt and pepper to taste.

Best made 2-3 hours ahead. Serve with tortilla chips or add 2 cups of shredded cabbage to make a salad.