2 tablespoons red wine vinegar
1 1/2 to 2 teaspoons hot sauce
1 1/2 teaspoons salad oil (or olive oil)
1 clove garlic, minced
1/8 teaspoon pepper
1 firm-ripe avocado
1 (15 ounce) can black-eyed peas
1 (11 ounce) can whole kernel corn
2/3 cup thinly sliced green cilantro
1/2 pound Roma tomatoes, coarsely chopped
Small can pitted black olives
1 tablespoon of cumin
1 bag tortilla chips (or 2 cups thinly sliced cabbage, for salad)
In a large bowl, mix vinegar, hot sauce, oil, garlic and pepper.
Peel, pit and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.
Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste.
Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad.