The Best Cowboy Caviar
"One recipe of this is never enough in our family, we always have to double or triple the batch. Cook time is actually chilling time."
- Ready In:
- 2hrs 15mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 (11 ounce) can corn, drained
- 2 (15 ounce) cans black-eyed peas, rinsed and drained
- 2 avocados
- 1 bunch green onion, chopped
- 1⁄2 cup fresh cilantro, chopped
- 4 -5 roma tomatoes, diced
- 3 tablespoons red wine vinegar
- 2 teaspoons Tabasco sauce, to taste
- 1 teaspoon cracked black pepper, to taste
- salt, to taste
directions
- Combine all ingredients except the avocado.
- Allow to sit in the refrigerator for several hours, or overnight.
- Peel and dice the avocados just before serving.
- Add avocado to remaining ingredients and stir gently to combine.
- Serve with tortilla chips.
- Adjust amounts of any ingredients to your preferred taste.
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Reviews
-
This was very good - I made a couple of changes based on what I had on hand - I used a can on Rotel tomatoes, well drained, plus 1 can diced tomatoes well drained instead of fresh due to the staggering cost of fresh (and unimpressive-looking) tomatoes at the store. Since I used the Rotel tomatoes, which are quite spicy, I omitted the Tabasco sauce. I will make this again, but will probably use black beans instead. There was nothing wrong with the black-eyed peas in this recipe - I just love black beans! Made for Aussie/NZ Recipe Swap #15.
RECIPE SUBMITTED BY
Sheynath
Salem, 77
I have loved to cook since I was a child. Several years ago I was diagnosed as gluten-intolerant, and I have been having a great time learning about gluten-free substitutions.
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