Cowboy Caviar

Volunteers like to joke around, politically incorrect preferred, and of course, eat. It makes for the downer of situations a little better.

Susan brought this little yummers yesterday. I was excited to learn a couple of new things: a tasty little new dish called, Cowboy Caviar, and shoepeg corn. This is my kind of Southwest dishes ---no cheese, no sour cream. My preferred Mexican dishes usually have no cheese or sour cream either.

Cowboy Caviar reminded me of pico di gallo and then some. She served simply with tortilla chips. But I imagined it in everything: breakfast burritos, Mexican omelets, tacos, on top of enchiladas, in couscous and in salads.

Here is the recipe as Susan gave me (from the top of her head). However, I saw that there are variations of this recipe online. For me, I think, I would add more cilantro & add lime juice to the dressing.

PS: Jack has an aversion to cilantro but he saw the little cup of cowboy caviar in the fridge and tried it. surprise - he really enjoyed it and said he didn't mind the cilantro mixed in it. yey! i don't have to be a short order cook and make one with cilantro and one without.

Ingredients:

* 2 Avocados, chopped
* 1/2 cup chopped tomatoes or more
* 1 can black eyed peas
* 1 can Green Giant shoepeg corn
* 2 to 3 cloves of garlic, chopped
* 1/4 cup cilantro, coarsely chopped
* 3-4 green onions, chopped

DRESSING
* 1/4 cup Red wine vinegar
* 1/4 cup Olive oil
* salt & pepper

Directions:

1. Combine all ingredients in bowl.
2. Cover and chill.
3. Serve with tortilla chips