Ingredients
Caviar:
1 15 oz can shoepeg corn
1 15 oz can blackeyed peas
2 large avocadoes - diced
2/3 c. chopped cilantro
2/3 c. chopped green onions
1/2 c. chopped tomatoes
Salad Dressing:
1/4 c olive oil
1/4 c red wine vinegar
2 cloves minced garlic
3/4 tsp. salt
1 tsp. cumin
Preparation
This recipe is best when all ingredients are the same size. Rinse and drain blackeyed peas. Drain corn. Seed tomatoes then dice to size of peas and corn. Dice avocadoes after all other ingredients are prepared to minimize oxidation. Make dressing. Gently fold all ingredients and salad dressing together so avocadoes do not get mashed. Serve with Tortilla scoop chips. Makes 4 cups.
