Cowboy Caviar

This is one of those recipes that has circled around my neighborhood dozens of times. I requested it from my neighbor who had it passed along to her by another neighbor. Get together in our neck of the woods and this dip always shows up on an appetizer table without fail. Introduce it into a new group and you will receive emails the following day with requests for the recipe. It couldn’t be simpler. It’s delicious and it’s pretty darn good for you. Obviously tortilla chips are its usual sidekick but I’ve been known to scoop it up with sliced red bell peppers or to spoon it over toast for breakfast.

1 12 or 15-ounce can black eyed peas
1 12 or 15-ounce can corn kernals
2 avocados, cubed
1/2 c chopped tomatoes
2/3 c cilantro, chopped
2/3 c green onion, chopped
1/4 c olive oil
1/4 c red wine vinegar
2 cloves garlic, peeled and minced
1 tsp cumin
3/4 tsp salt
1/8 tsp pepper

Gently combine all of of the ingredients together in a medium-sized bowl. If possible, let sit at least a half an hour before serving so the flavors have a chance to mingle. Set it out on an appetizer table and watch it disappear. Enjoy!

YIELD: the perfect amount to accompany a bag of tortilla chips