Cowboy Caviar

By rdgplus3

Makes 12 appetizer portions or 6 salad servings

Ingredients

• 2 tbsp red wine vinegar
• 1 1/2 tsp hot pepper sauce
• 2 tsp olive oil
• 1 clove garlic, minced
• Freshly ground black pepper to taste
• 2 firm ripe avocados
• 1 (15 oz) can mixed beans, drained
• 1 (11 oz) can corn kernels, drained
• 2/3 cup sliced green onion
• 2/3 cup chopped fresh cilantro
• 1/2 lb Roma (plum) tomatoes, coarsely chopped
• Salt to taste
• Tortilla chips for accompaniment

Preparation

Step 1

1. In a large bowl, mix vinegar, hot sauce oil, garlic and pepper. Peel, pit and cut avocados into 1/2” cubes. Add to vinegar mixture and toss lightly.
2. Drain and rinse beans and corn. Add beans, corn, onion cilantro and tomatoes. Mix gently to coat. Add salt to taste. Refrigerate, well sealed.
3. Serve as an appetizer with tortilla chips or add 2 cups shredded cabbage to make a salad.