Texas Caviar
1 ear of bi-color corn (cut kernels off the cob)
1 lb. of black eyed peas (boiled, cooled and shelled or you can substitute one 15 oz can)
2 green onions, chopped
2 garlic cloves, minced
1/2 cup diced Texas Sweet Onion
2 ripe avocados, diced
2 tomatoes, chopped
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
2 tsp. hot pepper sauce (Durkee's works well)
2 Tbsp. fresh lime juice
1/4 cup of chopped cilantro
Combine all ingredients and refrigerate for at least an hour to let the flavors marinate. Serve with homemade baked tortilla chips.
1 lb. of black eyed peas (boiled, cooled and shelled or you can substitute one 15 oz can)
2 green onions, chopped
2 garlic cloves, minced
1/2 cup diced Texas Sweet Onion
2 ripe avocados, diced
2 tomatoes, chopped
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
2 tsp. hot pepper sauce (Durkee's works well)
2 Tbsp. fresh lime juice
1/4 cup of chopped cilantro
Combine all ingredients and refrigerate for at least an hour to let the flavors marinate. Serve with homemade baked tortilla chips.
Posted by CSACulinaryFairy at 08-04-2010 
Categories: Appetizer Recipes, Vegetarian, Dip and Dressing Recipes
Tags: Corn Texas Sweet Onions Tomatoes Avocado Black Eyed Peas
Categories: Appetizer Recipes, Vegetarian, Dip and Dressing Recipes
Tags: Corn Texas Sweet Onions Tomatoes Avocado Black Eyed Peas
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