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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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One recipe of this is never enough in our family, we always have to double or triple the batch. Cook time is actually chilling time. Ingredients:
1 (11 ounce) can corn, drained |
2 (15 ounce) cans black-eyed peas, rinsed and drained |
2 avocados |
1 bunch green onion, chopped |
1/2 cup fresh cilantro, chopped |
4 -5 roma tomatoes, diced |
3 tablespoons red wine vinegar |
2 teaspoons tabasco sauce, to taste |
1 teaspoon cracked black pepper, to taste |
salt, to taste |
Directions:
1. Combine all ingredients except the avocado.
2. Allow to sit in the refrigerator for several hours, or overnight.
3. Peel and dice the avocados just before serving.
4. Add avocado to remaining ingredients and stir gently to combine.
5. Serve with tortilla chips.
6. Adjust amounts of any ingredients to your preferred taste.
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