This recipe for Cowboy Caviar, by Chita Becker, is from Berkwood Hedge School Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
I can of black eyed peas I can shoepeg corn (Del Monte makes this) 2/3 cup of chopped green onions 2 tomatoes – chopped and seeded 2 sliced avocados 2/3 cup of shopped cilantro 1/4 cup of olive oil 1/4 cup of vinegar 1 tsp. of chopped garlic salt and pepper to taste 1 tsp. ground cumin
Make ahead so flavors blend. Add avocados at last minute and serve with the big pocket corn chips.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.