Cowboy Caviar Recipe

Its football season, and in this house that means tailgating!  Okay, well sorta.  Now days tailgating means I make up a some yummy dishes, and the hubs and I attempt to watch a few moments of college football in between playing trains, changing diapers, coaching soccer, and reading board books for the 100th time.  

Anyway, one of my favorite tailgate recipes is Cowboy Caviar.  It is a delicious dip made from black eyed peas, corn, tomatoes, and avocado with a spicy sauce.  Its easy to prepare, keeps for days, and everyone loves it.  I keep most of the ingredients on hand, so I have a quick dish for anything that comes up. 

Cowboy Caviar
Ingredients  

• 2 tablespoons red wine vinegar
• 1 tablespoon hot sauce 
• 1 1/2 teaspoons oil
• 1 clove garlic, minced
• 1 firm ripe avocado
• 1 can (15 oz.) black-eyed peas
• 1 can (11 oz.) corn kernels
• 1 can (15 0z.) petite diced tomatoes 
• 2/3 cup thinly sliced green onions (optional)
• 2/3 cup chopped fresh cilantro or parsley (optional)
• Salt and pepper to taste
• Tortilla chips for serving

Method

1. 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.
2. Drain and rinse black eyed peas thoroughly.  Drain tomatoes and corn. Add black eyed peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt and pepper to taste. 
3. Refrigerate for at least 20 minutes or overnight.  Serve Cowboy Caviar with chips.

I hope your family enjoys it as much as we do.

Happy football season!