½ pound roma tomatoes, coarsely chopped (if in rush, use canned tomatoes Mexican
(Leslee also adds a can of pitted black olives and a tablesppon of cumin, though I don’t)
1 bag tortilla chips (I buy a lot more) or 2 cups thinly sliced cabage
Instructions
In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit and cut avocado into ½ inch cubes. Ad 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. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad
Originally Submitted
12/29/2007
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