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August 31, 2011
Cowboy Caviar
Timeless Snacks & Starters
Prep time:
24 minutescooking time:
none“When Grandma set this veggie mixture--which she called a relish--on the table, we quickly scooped it up.”
Ingredients
Serves 10
- 1 clove garlic
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons vegetable oil
- 1 teaspoon hot pepper sauce
- 1/8 teaspoon black pepper
- 1 large ripe avocado (about 10 ounces)
- 8 ounces roma tomatoes
- 1 (15.8-ounce) can black-eyed peas
- 1 (11-ounce) can whole kernel corn
- 2/3 cup sliced green onions
- 1/3 cup chopped cilantro
- 1/2 teaspoon salt
Directions
1
Mince the garlic. Whisk garlic, red wine vinegar, oil, hot pepper sauce and black pepper in a medium bowl until mixed.
2
Peel the avocado and discard the seed. Chop into 1⁄2-inch cubes. Add the avocado to the vinaigrette and mix gently.
3
Chop the tomatoes coarsely. Drain and rinse black-eyed peas and corn.
4
Add tomatoes, black-eyed peas, corn, green onions and chopped cilantro to the vinaigrette and mix well. Stir in salt.
5
Spoon into a medium serving bowl. Garnish with cilantro sprigs, if desired. Serve immediately or chill mixture, covered, for several hours.
6
Serve with tortilla chips or spoon over nachos or taco salad.
Variations(0)
Reviews(0)
grandma's secret
grandma's secret
A clever use Grandma had for this mixture was serving a couple of tablespoonfuls of it as a sauce with baked or grilled chicken or fish. And sometimes she added a can of drained hominy grits to the mixture to make it stretch further and to turn it into a side dish.
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