Alright, cowboys and cowgirls: Here’s cinchy starter that’ll gussy-up any backyard barbecue. If you’re a Western gal and you don’t have the recipe for Cowboy Caviar in your back pocket (or your recipe book), we just rescued you from city-slicker status.
We’ve sampled a few different recipes, made notes, added ingredients, subtracted others, and this is the one we like the best. We hope you like it the best, too. You can download the Your Heart Out recipe card here.
4 Tbsp red wine vinegar
1 1/2 – 2 tsp hot pepper sauce
4 tsp olive oil
1 clove minced garlic
Fresh ground pepper to taste
1 firm, ripe avocado
1 (15 oz.) can black eyed peas, drained well
1 (11 oz.) can white shoepeg corn (or corn kernels) drained well
2/3 c. sliced green onion
2/3 c. chopped fresh cilantro
1/2 lb. Roma tomatoes, coarsely chopped
Salt to taste
Tortilla chips for dipping
1. In large bowl, mix vinegar, hot sauce, garlic, pepper and oil. Peel, pit and cut avocado into 1/2-inch cubes. Add to vinegar mixture and toss.
2. Drain and rinse peas and corn. Add peas, corn, onion, cilantro, and tomatoes and mix gently to coat. Add salt to taste. Refrigerate well-sealed.
3. Serve as an appetizer with tortilla chips, or add 2 cups chopped cabbage to make salad.
Presto!: A fancy shmancy summer treat for you and all your li’l buckaroos.