Monday, June 28, 2010

Cowboy Caviar

I've had variations of this, but someone brought this to a party the other night and it was delicious. People were practically licking the bowl. Had to share it with you.

2 T red wine vinegar
1 ½ tsp. hot pepper sauce
2 tsp. olive oil
1 clove garlic, minced
Ground black pepper to taste
1 firm, ripe avocado
1 (15 oz) can each of black & pinto beans, drained & rinsed
1 small (11 oz) can corn kernels, drained
2/3 cup sliced green onion
2/3 cup chopped fresh cilantro
½ lb. Roma tomatoes, coarsely chopped
Salt to taste
Tortilla chips for accompaniment

In large bowl mix vinegar, hot sauce, oil, garlic and pepper. Peel, pit and cut avocado into ½ inch cubes. Add to vinegar mixture and toss lightly. Drain and rinse beans and corn. Add beans, corn, onion, cilantro, and tomatoes. Mix gently to coat. Add salt to taste. Refrigerate, well sealed. Serve as an appetizer with tortilla chips or add 2 cups shredded lettuce and some shredded cheese to make a salad. Makes 12 appetizer portions or 6 salad portions.