You can't eat just one bite!
Texas Caviar with avocado is always a big hit when Michelle and Jason
have a party.
History and Facts:
The black-eyed pea originated in China, but it was the Indian and
African immigrants who brought this mild-tasting vegetable to the
southern United States - hence the Hoppin' John, a dish of beans, rice
and pork. The pea that brings good luck on New Year's Day is not
really a pea, however, it is a bean. Black-eyed peas are cream-colored
and kidney shaped with a black eye.
is the Spanish word for coriander leaves. It is also
sometimes called Chinese or Mexican parsley. Technically, coriander
refers to the entire plant. It is a member of the carrot family.
fresh leaves are widely used in Mexican and Tex-Mex cooking, where
they are combined with chilies and added to salsas, guacamoles, and
seasoned rice dishes.
people either LOVE IT or HATE IT. Taste experts aren't
sure why, but for some people the smell of fresh coriander is fetid
and the taste soapy. In other words, while most people love coriander,
for some people, coriander just doesn't taste good.
purchasing, look for leaves that are tender, aromatic, and very green.
If it has no aroma, it will have no flavor. Avoid wilted bunches with
What's Cooking America
From Michelle Rolish
A spicy hit of the party!
1 can - Black-eyed peas (rinsed and drained
2 cans - Corn (rinsed and drained)
6 or 7 - Roma Tomatoes (chopped)
1 bunch - Green Onions (finely chopped, stems and
1 bunch - Cilantro (finely chopped)
3 each - California Avocados
1/2 cup - Red Wine vinegar
1/2 cup - Canola Oil
1/4 cup - Lowry's Garlic Salt
1/4 cup - Louisiana Hot
Sauce (not bottled salsa)*
Mix all of the ingredients for the
sauce in a an air tight container to make a marinade.
Drain the liquid from the black-eyed
peas and the corn.
Combine all of the ingredients, except
for the avocados in a large bowl.
Cut the avocados into small pieces and
add the just before serving
Serve with your favorite tortilla
It can be easily doubled. Enjoy!
batch that I brought into the office, I put in 1 cup each of
oil and vinegar and ¼ cup each of garlic salt and hot sauce.
I also put in 4 cans of corn." Michelle Rolish
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Roots of the California Avocado can be traced
around the world. In Peru, archaeologists reportedly found avocado
seeds buried with mummies dating back to 750 B.C. Legend has it that
the first avocado was eaten in Mexico by a Mayan princess around 291
B.C. It is believed that the Aztecs used the avocado as a sexual
The prosperous California avocado industry began
in the late 1920s with the discovery of the Hass avocado. It was named
after the postman, Rudolf Hass, who discovered the tree in his
backyard in La Habra, California. The original Hass tree in La Habra
is still standing today