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Cowboy Caviar Recipe

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This recipe for Cowboy Caviar, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Freda Humble
Added: Wednesday, January 16, 2008


4 Tbsp. Red Wine Vinegar
1 Tsp. Hot Sauce (or to taste)
2 Tbsp. Salad Oil
1 Clove Minced Garlic
1/8 Tsp. Pepper
1 Firm-Ripe Avocado (or 2 if you prefer)
1 (15oz.) Can Black Beans
1 (11oz.) Can Corn Kernals (Green Giant Niblits)
2/3 Cup Green Onions, thinly sliced
1/2 Cup Parsley or Cilantro, chopped
1/2 Lb. Roma Tomatoes, diced (about 4 or 5)
Salt to Taste

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.
Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste.

Personal Notes:
Personal Notes:
Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad.




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