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- 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,
salt to taste
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!
SERVE WITH EITHER:
1 bag (6 oz) tortilla chips as an appetizer
OR add 2 cups finely shredded cabbage as a great salad.