INGREDIENTS
2 tbsp
red wine vinegar
1 1/2
to 2 teaspoons hot sauce
1 1/2 tsp
salad oil
1 clove
garlic, minced
1/8 tsp
pepper
1
firm-ripe avocado (about 10 oz.)
1 can
black-eyed peas
1 can
corn kernels
2/3 cup
thinly sliced green onions
2/3 cup
chopped fresh cilantro
1/2 lb
Roma tomatoes, coarsely chopped
Salt
1
bag (6 oz.) tortilla chips or 2 cups finely shredded cabbage