Betsy Stephenson
| Ingredients: 2 tablespoons red wine vinegar 1 1/2 teaspoons salad oil 1 1/2 to 2 teaspoons hot sauce 1 clove garlic, minced 1/8 teaspoon pepper 1 firm ripe avocado 1 15-ounce can black-eyed peas 1 11-ounce can corn, or kernels from 2 ears of fresh corn, blanched 2/3 cup chopped cilantro 2/3 cup thinly sliced green onions 8 ounces Roma tomatoes, coarsely chopped Salt to taste Directions: Mix the vinegar, oil, hot sauce, garlic and pepper. Cut avocado into 1/2-inch cubes and add to vinegar mixture, mixing gently. Drain and rinse peas and corn. Add to vinegar mixture with cilantro, green onions and tomatoes; mix gently. Add salt to taste. Serve with tortilla chips. Number Of Servings:12 |
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