Cowboy Caviar Recipe

I’m sitting here in my office eating the best dip I’ve ever tried since looks bad tastes good Mexicorn dip (post on that later). My coworker’s wife made the a dip called Cowboy Caviar for his birthday treat in the office. It is so good, I couldn’t wait to post it.

Ingredients

  • 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 (the one I tried didn’t have cabbage)
Preparation
  • 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.
  • 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.

This recipe rocks! It was the perfect Friday-morning-at-work-pick-me-up, and I suggest you make some ASAP! Thanks for letting me share, now back to chasing hopper trucks at work…..if you are reading this and you drive a hopper, email me.

Happy Friday,

Beth

By Beth Holz

 

 

 
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Filed under Agriculture, Recipes

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