Sunday, October 17, 2010

This Was Good: Cowboy Caviar Salad

This Was Good: Cowboy Caviar Salad With Avocado Slices

2 cans black-eyed peas,drained
2 cans of white corn, drained
4 Tablespoons of fresh chopped cilantro or fresh chopped Italian parsley
1 bunch of green onions, chopped
2 cloves of garlic, chopped fine
1 cup of cherry tomatoes (or any tomatoes) chopped
1/2 cup to 3/4 cup of any Italian style dressing
salt and pepper to taste
Combine above ingredients in bowl. Let marinate for at least 1/2 hour to blend.
When serving garnish salad with freshly peeled and sliced avocado slices.
(I bought 2 avocados--used one for first serving, and one for second serving. If making for a crowd, place salad on platter and garnish with avocado slices at last minute.)

Note: I Adapted this recipe from one I found on blog of second cousin Mike Gariety of Modesto, CA.


Wanda said...

Oh this looks yummy. I enjoy salads and I will have to try it! Love all the ingredients.

Kcalpesh said...

Looks really yummy :-)

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