1 tsp hot pepper sauce
1 avocado
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (11 ounce) can corn kernels, rinsed and drained
2/3 cup Litehouse Freeze-Dried Spring Onion
2/3 cup Litehouse Freeze-Dried Cilantro
1/2 pound fresh tomatoes chopped, salt and pepper to taste
¼ cup Litehouse Red Wine and Olive Oil, or Zesty Italian Dressing
In a large bowl, peel and cube avocado, add Litehouse Red Wine and Olive Oil dressing, and toss slightly. Drain and rinse peas and corn. Add peas, corn, onion, cilantro and tomatoes to mix. Serve as an appetizer with tortilla chips or add 2 cups shredded cabbage to make a salad.
