Southwestern Salsa (aka Cowboy Caviar)
A little chunkier and more substantial than the usual salsa, with a Southwestern accent. Yee-ha!
Ingredients:
2 ripe avocados, diced
1 tomato, diced
1 11-oz can of whole baby corn, drained, and cut to dice size
1 15-oz can black-eyed peas, rinsed
2/3 cup fresh cilantro, chopped
1 bunch green onions, chopped
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 teaspoon ground cumin
3/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
splash lemon juice
Directions:
- Combine all ingredients in a bowl.
- Serve with tortilla chips.
(Plan to make within a couple hours of serving. Really only good for one day.)