Cowboy Caviar

Cowboy Caviar starts with a spicy base of black-eyed peas, tomatoes, corn, and avocado. Scoop it up with tortilla chips for an appetizer, or add cabbage and it becomes a coleslaw.

Norman A. Plate

2 tablespoons red wine vinegar

1 1/2 to 2 teaspoons hot sauce

1 1/2 teaspoons salad oil

1 clove garlic, minced

1/8 teaspoon pepper

1 firm-ripe avocado (about 10 oz.)

1 can (15 oz.) black-eyed peas

1 can (11 oz.) corn kernels

2/3 cup thinly sliced green onions

2/3 cup chopped fresh cilantro

1/2 pound Roma tomatoes, coarsely chopped

Salt

1 bag (6 oz.) tortilla chips or 2 cups finely shredded cabbage

Step 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 mix gently to coat.

Step 2

Drain and rinse peas and corn. 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.

Step 3

Nutritional analysis per appetizer serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories159

% Daily Value *
Total Fat 7.3g10%

Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 272mg12%
Total Carbohydrate 22g8%

Dietary Fiber 2g8%
Protein 3.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Cowboy Caviar