Cowboy cavier

While avocados are in season in Grenada, this makes a fantastic dish. A crowd pleaser at any occasion. It's like a fancy, fresh, tasty variation on salsa but hardier because it has beans in it. I made it once and then made it again just a few days later because I was craving it.

2 tablespoons red wine vinegar
1 1/2 to 2 teaspoons hot sauce
1 1/2 teaspoons salad oil
1 clove garlic, minced
1/8 teaspoon pepper
1 firm-ripe avocado (about 10 oz.)
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, coarsely chopped
Salt

1 bag (6 oz.) tortilla chips 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.


I served with chips, not cabbage. If cilantro isn't available that's o.k., it still tastes great. I mixed everything together in one bowl, skipping the two-step process, and it turned out fine.