Home Court Cuisine Cowboy Caviar

Cowboy Caviar


Submitted by Jim Bernier, Belleterre Men’s B6

2 Tbsp. red wine vinegar
1 1/2 tsp. hot sauce
1 1/2 tsp. salad oil
1 clove garlic, minced
1/8 tsp. pepper
1 firm, ripe avocado
1 15-oz. can black-eyes peas, drained and rinsed
1 11-oz. can corn kernels, drained and rinsed
2/3 cup green onions, thinly sliced
2/3 cup fresh cilantro, chopped
1/2 lb. Roma tomatoes, coarsely chopped
1 6-oz. bag tortilla chips or 2 cups finely shredded cabbage


In a large bowl, mix vinegar, hot sauce, oil, garlic and pepper. Peel, pit and cut avocado into half-inch cubes. Add to vinegar mixture and mix gently to coat. Add peas, corn, onions, cilantro and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad.

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