A blog friend sent me this and I've made it twice for summer picnics... it's SO good. I've even eaten the leftovers just as a salad!

Cowboy Caviar
2 Tbsp. red wine vinegar
1 1/2 to 2 tsp hot sauce
1 1/2 tsp. salad oil
1 clove garlic, minced
1/8 tsp. pepper
1 firm ripe avocado
1 can black eyed peas, 15 oz. (although Brian and I prefer black beans...)
1 can corn kernels (11 oz)
2/3 cup thinly sliced green onions
2/3 cup chopped fresh cilantro
1/2 pound Roma tomatoes, coarsely chopped
salt to tast
bag of tortilla chips

1. In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cube avocado. Add to vinegar mixture and mix gently to coat.

2. Drain and rinse peas and corn. Add peas/beans, corn, onions, cilantro, and tomatoes. Salt to taste.

3. This is okay if eaten immediately, but 10 times better if allowed to sit in the fridge for an hour at least.

Enjoy with the chips.

Labels: dips, salads, vegetarian