"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
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.
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