Submitted by Jim Bernier, Belleterre Men’s B6
| 2 | Tbsp. red wine vinegar |
| 1 1/2 | tsp. hot sauce |
| 1 1/2 | tsp. salad oil |
| 1 | clove garlic, minced |
| 1/8 | tsp. pepper |
| 1 | firm, ripe avocado |
| 1 | 15-oz. can black-eyes peas, drained and rinsed |
| 1 | 11-oz. can corn kernels, drained and rinsed |
| 2/3 | cup green onions, thinly sliced |
| 2/3 | cup fresh cilantro, chopped |
| 1/2 | lb. Roma tomatoes, coarsely chopped |
| salt | |
| 1 | 6-oz. bag tortilla chips or 2 cups finely shredded cabbage |
In a large bowl, mix vinegar, hot sauce, oil, garlic and pepper. Peel, pit and cut avocado into half-inch cubes. Add to vinegar mixture and mix gently to coat. 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, or add cabbage and mix to make a salad.
