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Cowboy Caviar
  • 3 cans black eye peas, drained and rinsed
  • 2 cans shoepeg corn, drained
  • 3-4 roma tomatoes, chopped
  • 3 avacados, chunked
  • 1 bunch of cilantro, chopped
  • 1/2 sweet onion, minced
  • 2 limes, juiced
  • 1-2 squirts of tabasco sauce-optional
  • 1/2 bottle italian dressing
Combine all ingredients in a large bowl, adding avocado last. (I like to add a few squirts of Tabasco sauce as well.) Pour about 1/2 the dressing into mixture and stir gently. Add as much dressing as desired. I usually use a little more than half. Serve with tortilla chips.
Provided by:
Nikie Elwood

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