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    4 ripe avocados diced
    5 Roma tomatoes diced
    4 stalks green onions diced
    1/2 cup finely chopped fresh Cilantro

Place all above ingredients into large mixing bowl and add the following:
    2 cans drained black beans
    2 cans drained black-eyed peas
    2 cans drained Shoepeg corn

Season above with 1 teaspoon of garlic powder, as well as salt and
pepper to taste.

Then mix this sauce:
    2/3 cup red wine vinegar
    2/3 cup extra virgin olive oil
    1 tablespoon (or less) of sugar

Pour the sauce over all the above ingredients. Taste to determine if
you might need extra vinegar. Place in jars or a plastic container and
keep refrigerated. Serve with corn chips (Janie and her family especially
like it with lime-flavored corn chips). You can also use the mix as a
condiment on submarine sandwiches or even baked potatoes.

The mix can last up to five days in the refrigerator.

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