Texas Caviar with Avocado
from Michelle Rolish


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 all)

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.

Chill overnight.

Cut the avocados into small pieces and add the just before serving

Serve with your favorite tortilla chips.

It can be easily doubled. Enjoy!

"For the batch that I brought into the office, I put in 1 cup each of oil and vinegar and cup each of garlic salt and hot sauce.  I also put in 4 cans of corn." Michelle Rolish

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