Cowboy Caviar

Ingredients:

• 1 can black eyed peas, drained

• 1 can white shoe peg corn, drained (I’ve tried substitutions and none work as well)

• 1 avocado, chopped into small cubes

• ¼ cup red wine vinegar (I often add an extra splash for a little more pizzazz)

• ½ cup olive oil

• 1 large jalapeno, finely chopped (wear gloves to chop or your hands will throb for hours, not to mention if you touch your eyes)

• About 1 cup loosely packed, finely chopped cilantro (more or less to taste)

• 1 tbsp cumin (plus a few pinches to taste)

• Salt and pepper to taste

Instructions:

1. Mix all ingredients together gently so you don't break up the avocado too much

2. Enjoy scooped up on a corn or root veggie chip, a gluten-free cracker or as a salad topper.

Tips:

• This recipe is best made fresh and never refrigerated, but it will keep in the fridge for about 2 days. 

• For a splash of color, I often substitute the jalapeno for a hot red pepper, or add some diced sweet red pepper.