DJ Summer Party Invitation
Labor Day is coming up and if you’ve planned a party or sent out “End of Summer” invitations, here’s a great recipe to serve everyone will love!
Cowboy Caviar starts with a spicy base of black-eyed peas, tomatoes, corn, and avocado. Scoop it up with tortilla chips for an appetizer, or add cabbage and it becomes a coleslaw.
For a healthier alternative, slice large zucchini, yellow squash, cucumbers or daikon radishes to use instead of tortilla chips.
Cowboy Caviar Recipe
Ingredients:
- 2 tablespoons red wine vinegar
- 1 1/2 to 2 teaspoons hot sauce
- 1 1/2 teaspoons salad oil
- 1 clove garlic, minced
- 1/8 teaspoon pepper
- 1 firm-ripe avocado (about 10 oz.)
- 1 can (15 oz.) black-eyed peas
- 1 can (11 oz.) corn kernels
- 2/3 cup thinly sliced green onions
- 2/3 cup chopped fresh cilantro
- 1/2 pound Roma tomatoes, coarsely chopped
- Salt
- 1 bag (6 oz.) tortilla chips or 2 cups finely shredded cabbage
Preparation:
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 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.
Yield: Makes 10 to 12 appetizer or 6 salad servings
Nutritional analysis per appetizer serving: Calories: 159 (42% from fat), Protein: 3.9g, Fat: 7.3g (sat 1.3), Carbohydrate: 22g, Fiber: 2g, Sodium: 272mg, Cholesterol: 0.0mg
Leslee Mendel Coy, Lake Forest, California, Sunset, March 1997
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