Cowboy Caviar

• 1/2 tsp salad oil
  
• 2 T red wine vinegar
  
• 1 1/2 to 2 tsp hot sauce
  
• 1 clove garlic, minced
  
• 1/8 tsp pepper
  
• 1 firm-ripe avocado
  
• 1 can (15 oz) black-eyed peas
  
• 1 can (11 oz) corn kernels
  
• 2/3 cup thinly sliced green onions
  
• 2/3 cup chopped fresh cilantro
  
• 1/2 pound Roma tomatoes,
  coursely chopped
  salt to taste
  

  SERVE WITH EITHER:
  1 bag (6 oz) tortilla chips as an appetizer OR
  2 cups finely shredded cabbage as a great salad.

In a large bowl, mix vinegar, hot sauce, oil, garlic & pepper. Peel, pit and cut avocado into 1/2 inch cubes. Add to vinegar mixture and mix gently to coat. Add salt to taste. ENJOY!

Add:

• Fresh parsley, chopped
  
• Fresh cilantro, chopped
  
• 1 16 oz can Mexican style stewed tomatoes
  
• 1 16 oz can tomato sauce
  
• Simmer for 30 minutes.

Add: 1 box frozen corn kernels
Cook: 1 cup white rice in 2 cups water for 30 minutes
Add: 3 oz can chopped black olives

Serve with grated cheese and warm tortillas.