| | Directions | | In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad. |
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| Ingredients | | - |  | 2 tablespoons red wine vinegar |
| - | | 1 1/2 teaspoons hot sauce |
| - | | 1 1/2 teaspoons salad oil |
| - | | 1 clove garlic, minced |
| - | | 1/8 teaspoon pepper |
| - | | 1 firm-ripe avocado (10 ounce) |
| - | | 1 can black-eyed peas (15 ounce can) |
| - | | 1 can corn kernels (11 ounce can) |
| - | | 2/3 cup thinly sliced green onions |
| - | | 2/3 cup chopped fresh cilantro |
| - | | 1/2 pound Roma tomatoes, coarsely chopped |
| - | | Salt |
| - | | 1 package tortilla chips or 2 cups finely shredded cabbage (6 ounce bag) |
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