Cowboy Salsa
By: Anonymous
Published: Thursday, February 11, 2010 - 8:57pm

Ingredients




2 tablespoons red wine vinegar
teaspoon hot sauce - (to 2)
teaspoon salad oil
1 garlic clove minced
teaspoon freshly-ground black pepper
1 firm-ripe avocado - (abt 10 oz)
1 can black-eyed peas - (15 oz)
1 can corn kernels - (11 oz)
cup thinly-sliced green onions
cup chopped fresh cilantro
pound Roma tomatoes coarsely chopped
Salt to taste
1 bag tortilla chips - (6 oz)
(or 2 cups finely-shredded cabbage)

Preparation

1 In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat. 2 Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad. 3 This recipe yields 10 to 12 appetizer or 6 salad servings. 4 Comments: As chef for Soiree Catering in Santa Ana, California, Leslee Mendel Coy constantly invents new recipes. She first developed this double-duty dish for a cooking contest. Although it didn't capture first prize, it's a winner with her clients. Start with a spicy base of black-eyed peas, tomatoes, corn, and avocado. Scoop it up with tortilla chips for an appetizer, or add cabbage and it becomes a coleslaw.