2 tablespoons red wine vinegar
1 1/2 teaspoon hot sauce
1 1/2 teaspoon olive oil
1 clove garlic, minced
1/8 teaspoon pepper
1 firm-ripe avocado
1 can (15 oz.) black-eyed peas
1 can (11 oz.) corn kernels
2/3 cup thinly sliced green cilantro
1/2 pound Roma tomatoes, coarsely chopped (also good with tomatillos)
salt to taste
1 bag (6 oz.) tortilla chips
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