Every summer, my mom whips up this amazing cowboy caviar with white shoepeg corn. It's become a family tradition, and the vibrant colors and fresh flavors are always a hit at potlucks and barbecues. This recipe is a guaranteed crowd-pleaser, ready in just minutes – perfect for those hot summer days!
INGREDIENTS:
1/4 cup red wine vinegar
1/4 cup olive oil
2 tomatoes (diced)
2-3 avocados (diced)
1 bunch green onions (diced)
1 can white corn
1 can black eyed peas
2-3 tbsp. fresh cilantro (chopped)
salt/pepper to taste
dash of cumin to taste
INSTRUCTIONS:
Combine all ingredients together in a medium bowl and serve.
NOTE:
May prepare one day in advance (except avocados). Refrigerate and when ready to serve, add avocados and mix.