"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cowboy Caviar Recipe

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This recipe for Cowboy Caviar, by , is from Yum! The Best of "B Squared" , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bambi
Added: Friday, February 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons red wine vinegar
1 1/2 teaspoons hot pepper sauce
2 teaspoons vegetable or olive oil
1 clove garlic, minced
Freshly ground black pepper to taste
1 (15-ounce) can black-eyed peas, drained
1 (11-ounce) can corn kernels, drained
2/3 cup sliced green onion
2/3 cup chopped fresh cilantro
1/2 pound Roma (plum) tomatoes, coarsely chopped
Salt to taste
Tortilla chips for accompaniment

Directions:
Directions:
In a large bowl, mix vinegar, hot sauce, oil, garlic and pepper.
Add to vinegar mixture and toss lightly. Drain and rinse peas and corn. Add peas, corn, onion, cilantro and tomatoes. Mix gently to coat. Add salt to taste.
Refrigerate, well sealed.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Serve as an appetizer with tortilla chips or add 2 cups shredded cabbage to make a salad.

 

 

 

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