2 TBL. |
Red Wine Vinegar |
| 2 tsp. | Olive Oil |
| 1 Clove | Garlic, mashed, pressed or chopped finely |
| 1½ tsp. | Tabasco (or to taste) |
| Freshly ground black pepper to taste | |
| 1 | Avocado, ripe |
| 1 can | 15oz. black-eyed peas |
| 1 cup | Frozen corn (good quality, preferably white) |
| 2/3 cup | Sliced green onion |
| ½ cup | Fresh Cilantro, chopped |
| ½ lb. | Roma tomatoes, coarsely chopped |
| Salt to taste | |
| Tortilla
Chips |
|
. |
|
| In a
large bowl, whisk together the vinegar, oil, garlic, Tabasco and pepper. Peel, pit
and cut the avocado into ½" cubes. Add to vinegar mixture and toss lightly. Drain and rinse the peas. Rinse the corn just to defrost slightly. Mix all ingredients gently together to coat. Add salt and pepper to taste. Best made 2-3 hours ahead. Serve with tortilla chips or add 2 cups of shredded cabbage to make a salad. This is also great served as a relish with grilled chicken or steak! |
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