I went to an early Thanksgiving potluck with some extended family, at a cattle ranch in Bakersfield. I thought Cowboy Caviar sounded fun since we were going to a ranch. This recipe, although made mostly of canned goods, tastes light and fresh. I got the recipe from my mother-in-law.
6 tablespoons red wine vinegar
6 teaspoons hot sauce
1 1/2 teaspoons salad oil
3 cloves garlic, minced
3/8 teaspoon ground pepper
3 firm-ripe avocado
1 can (15 oz) black beans, drained & rinsed
1 can (15 oz) white beans, drained & rinsed
1 can (15 oz) pinto beans, drained & rinsed
3 cans corn kernels, drained & rinsed
1 1/3 cup thinly sliced green onion
1 1/3 cup chopped fresh cilantro
1 1/2 pound tomatoes, coarsely chopped
Salt (to taste)
2 bags Tortilla chips
1. 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.
2. Add beans, corn, onions, cilantro, and tomatoes to avocado mixture and mix gently to coat. Add salt to taste. Serve with tortilla chips. Enjoy!