Cowboy Caviar

I am not sure why this recipe is called Cowboy Caviar but I sure do love it.  It is kind of weird but I tend to make this recipe around this time of the year every year.  I don't plan to it just comes up in my mind each year and sounds good around December.  What I think it may be is that I am surrounded by sweets (which I love) and opportunities to make sweets that after a while I tend to gravitate toward something more savory and filled with veggies.  It makes me feel good.  So without further ado, may I present to you a recipe that I got from a cookbook called Apples Bed and Breakfast cookbook. This place is one of the best bed and breakfasts I have ever been too.  The food is AMAZING!

Cowboy Caviar
4 Tlbs. red wine vinegar
2 tsp. hot sauce (this does not make the dish spicy)
1 Tlbs. olive oil
2 cloves garlic, minced
1/4 tsp. pepper
1 lg. or 2 sm. avocados, diced
1 (15 oz.) can black eyed peas, rinsed and drained (you can use white beans if you don't have these)
1 (11 oz.) can corn
2/3 c. green onions, thinly sliced
2/3 c. fresh cilantro, chopped
1/2 lb. roma tomatoes, coarsely chopped
2 Tlbs. jalapeno slices from a jar, finely chopped (this does not make the dish spicy either)
salt and pepper to taste
Scoop Tortilla chips (you can use regular ones too but I like the scoops)

In a large bowl, whisk vinegar, hot sauce, oil, garlic, and pepper.  Peel, pit and cut avocado into 1/2 inch cubes.  Add them to the vinegar mixture and toss gently to coat.  Drain and rinse peas (or beans) and corn.  Add peas (or beans), corn, onions, cilantro, jalapeno, and tomatoes, to avocado; mix gently to coat.  Add salt and pepper and serve with chips.

I could eat the whole bowl by myself it is so refreshing and yummy and of course has a lot of good vitamins and antioxidants in it.  It makes a lot too so make it for your family or if you are having guests over for an appetizer.  I have brought it to potlucks before and have gotten rave reviews too.

Merry Christmas!