Cowboy Caviar is a common recipe that can be found in many cookbooks or recipe websites. This version found in The Holm Family Cookbook was served at Heritage Oak Winery for the First Anniversary Party in January 2009. The recipe is perfect for ringing in the New Year with the black eyed peas that are believed to bring good luck. Cowboy caviar is full of healthy ingredients and goes well with Heritage Oak’s Sauvignon Blanc or Chardonnay.  I prefer to use red wine vinegar, green onions, less corn (11 oz) and only one avocado. You can substitute pinto or black beans for the black-eyed peas called for in the recipe. I like to use the scoop chips when serving this recipe.  ~Susie Calhoun~

Cowboy Caviar

serves 12

Recipe submitted to the cookbook by Nancy Mueller

• 2 tablespoons white vinegar
• 1 1/2 teaspoons olive oil
• 3 cloves garlic, minced
• 1 jalapeño pepper, seeds removed and minced
• 2 firm, ripe avocados, cut into 1/2-inch dice
• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 1 (14-ounce) package frozen corn kernels, thawed
• 1 red onion, finely chopped
• 2/3 cup chopped fresh cilantro
• 4 to 6 tomatoes, coarsely chopped
• Salt and pepper
• 1 (6-ounce) bag tortilla chips

In a large bowl, whisk together the vinegar, oil, garlic, and pepper. Add the avocado to the vinegar mixture and gently toss. Add the peas, corn, onion, cilantro, and tomatoes to the avocado mixture; mix gently. Season with salt and pepper to taste. Spoon into a dish and serve with the tortilla chips.