1 tsp. Hot pepper sauce
½ Med. Avocado
1 (15-oz.) Can Black-eyed peas, rinsed and drained
1 (11-oz.) Can Corn kernels, rinsed and drained
2/3 C. Sliced green onion
2/3 C. Chopped fresh cilantro
½ Lb. Fresh tomatoes chopped
Salt and pepper to taste
¼ C. Red wine and olive oil salad dressing
In a large bowl, peel and cube avocado, add red wine and olive oil salad dressing, and toss slightly. Drain and rinse black-eyed peas and corn. Add peas, corn, onion, cilantro and tomatoes to mix. Serve as an appetizer with tortilla chips or add 2 cups shredded cabbage to make a salad.
Recipe and photograph furnished by Litehouse, Inc.