© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Leslee Mendel-Coy of Lake Forest, California, from Sunset Magazine, March 1997 issue.
Servings: 10 to 12 appetizers or 6 salad servings
As chef for Soiree Catering in Santa Ana, California, Leslee Mendel Coy constantly invents new recipes. (She is now executive chef at Broadcom, Inc.) She first developed this double-duty dish for a cooking contest. Although it didn't capture first prize, it's a hit with her clients. Start with a spicy base of black-eyed peas, tomatoes, corn and avocado. Scoop it up with tortilla chips as an appetizer, or add cabbage and it becomes a coleslaw.
2 tablespoons (30 mL) red wine vinegar
1 ½ to 2 teaspoons (7.5 to 10 mL) hot sauce
1 ½ teaspoons (7.5 mL) salad oil [I use olive]
1 clove garlic, minced
⅛ teaspoon (1 mL) pepper [sheesh, grind pepper on it until it tastes good]
1 firm-ripe avocado
1 can (15 ounce. or ½ kg) black-eyed peas
1 can (11 ounce. or 300 g) corn kernels
⅔ cup (160 mL) thinly sliced green cilantro
½ pound (220 g) Roma tomatoes, coarsely chopped — also good with tomatillos
typically I also add a can of pitted black olives and a tablespoon of cumin
1 bag (6 ounce. or 170 g) tortilla chips [I buy a lot more] or 2 cups (480 mL)
thinly sliced cabbage
In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into ½-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.