When I was a little girl, I wanted to grow up to be a rootin’, tootin’ cowgirl just like I saw on TV…Sky King, Roy Rogers, Gunsmoke and so many more. I really have dated myself. My parents indulged my desire, with my dreamy cowgirl outfit and boots. Smokin’ hot, right?
Now, the closest I get to being a cowgirl is 1) taking my once a decade horse ride or 2) making Cowboy Caviar. I feel so rustic, and healthy, when I eat it, aside from the chips that are a ‘must serve’. Ordinary tortilla chips are good but my new favorite, Food Should Taste Good Multigrain Chips, are the best! Even better, they are gluten-free.
COWBOY CAVIAR
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
15 ounce can black-eyed peas
11 ounce can corn kernels
2/3 cup thinly sliced green onions
1/2 pound Roma tomatoes, coarsely chopped
salt chopped
fresh cilantro to taste
1 bag tortilla chips (or 2 cups finely shredded cabbage for salad)
- 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.
- 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 to make a salad.
Fork Lore 