Categories: appetizers, nondairy, not tried
Ingredients
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons oil
- 1 teaspoon Tabasco sauce
- 2 cloves garlic
- 1/8 teaspoon pepper
- 1 firm ripe avocado cut into little squares
- 1 15 ounce can black eyed peas
- 11 ounces corn or 2 ears fresh blanched
- 2/3 cup chopped cilantro
- 2/3 cup thinly sliced green onions
- 8 ounces roma tomato chopped
- salt to taste
Directions
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Drain and rinse peas and corn and add with cilantro onions and tomatoes.