Categories: appetizers, nondairy, not tried

Ingredients

• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons oil
• 1 teaspoon Tabasco sauce
• 2 cloves garlic
• 1/8 teaspoon pepper
• 1 firm ripe avocado cut into little squares
• 1 15 ounce can black eyed peas
• 11 ounces corn or 2 ears fresh blanched
• 2/3 cup chopped cilantro
• 2/3 cup thinly sliced green onions
• 8 ounces roma tomato chopped
• salt to taste

Directions

1. Drain and rinse peas and corn and add with cilantro onions and tomatoes.

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