Cowboy Caviar

Thanks to my guest editor, Barbara Clark, who brought this TREAT to our retreat. YUMOLA!!
(no serving size)

Salad:
1 15 oz. can shoe peg corn, drained
1 can black eyed peas, drained and rinsed*
1 avocado, cut into small cubes
2 cups cilantro, finely chopped
2/3 cup green onion, diced
1 cup Campari tomatoes, finely diced

Dressing:
1/4 cup EVOO
1/4 cup red wine vinegar
2 cloves of garlic, minced
A pinch of red pepper flakes, to your liking
1/4 t. Kosher salt
1/8 t. freshly ground pepper

Mix all salad ingredients together in a large bowl. Whisk together dressing ingredients; pour over salad, and toss gently to coat. Chill and serve either cold or at room temp. with Tostitos ruffled edges "cups" or your fav. substantial chip.

Editor's note, if the dressing has pooled in the bottom, drain before serving. You can also serve Sriracha along side.

"Trading things that will soon come to an end for honor that will last forever is a good investment."

Have FUN today!!!!

Love,

MM