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Ingredientes
- 2 Tbsp. red wine vinegar
- 1 1/2 tsp warm sauce - (to 2)
- 5 1/2 tsp salad oil
- 1 x garlic clove chopped
- 1/8 tsp freshly-grnd black pepper
- 1 x hard-ripe avocado - (abt 10 ounce)
- 1 can black-eyed peas - (15 ounce)
- 1 can corn kernels - (11 ounce)
- 2/3 c. thinly-sliced green onions
- 2/3 c. minced fresh cilantro
- 1/2 lb Roma tomatoes coarsely minced Salt to taste
- 1 bag tortilla chips - (6 ounce) (or possibly 2 c. finely-shredded cabbage)
Direcciones
- In a large bowl, mix vinegar, warm sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add in to vinegar mix and mix gently to coat.
- Drain and rinse peas and corn. Add in peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add in salt to taste. Serve pea mix with chips as an appetizer, or possibly add in cabbage and mix to make a salad.
- This recipe yields 10 to 12 appetizer or possibly 6 salad servings.
- Comments: As chef for Soiree Catering in Santa Ana, California, Leslee Mendel Coy constantly invents new recipes. She first developed this double-duty dish for a cooking contest. Although it didn't capture first prize, it's a winner with her clients. Start with a spicy base of black-eyed peas, tomatoes, corn, and avocado. Scoop it up with tortilla chips for an appetizer, or possibly add in cabbage and it becomes a coleslaw.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 10 servings | |
| Calories 79 | |
| Calories from Fat 25 | 32% |
| Total Fat 2.9g | 4% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 137mg | 6% |
| Potassium 184mg | 5% |
| Total Carbs 11.29g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.42g | 1% |
| Protein 2.91g | 5% |
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