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.

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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.