Cowboy Caviar

This recipe came from our friends, Justin and Emily. Its so good and has quickly become a household favorite. Another friend of mine told me that it's a staple in Texas and often referred to as "Texas Caviar". Serve it with tortilla chips and use as a dip in place of ordinary salsa or as a taco topper.

This recipe makes enough to bring as an appetizer to a party...unless I'm there because I will sit and eat it with a fork and then lick the bowl.



Cowboy Caviar

1 bushel cilantro, chopped--approx. 1 cup
1 can black eyed peas, drained and rinsed
1 cup corn (can be previously frozen)
1 bunch green onions, chopped
hot sauce (Justin uses chipotle Tabasco) just a teaspoon
2-3 tomatoes, chopped
2 TBL red wine vinegar
2 TBL olive oil
2 cloves crushed garlic
3 avocados cut into 1/2 inch squares
lime juice
salt and pepper to taste

Mix vinegar, olive oil, garlic and salt and pepper. Add avocado and still together (leave some chunks of avocado. Add corn and beans and mix. Add cilantro, tomatoes, green onion and lime juice (start with 1/2 a lime you don't want too much) Then enjoy.