Cowboy Caviar - cooking recipe

Ingredients

2 tablespoons red wine vinegar
1 tablespoon hot sauce (such as Tabasco)
1 1/2 teaspoons salad oil
1 garlic clove, minced
1/8 teaspoon black pepper
2 avocados, firm-ripe
1 (15 ounce) can black-eyed peas, drained and rinsed
1 (15 ounce) can black beans or (15 ounce) can pinto beans, drained and rinsed
1 (11 ounce) can corn kernels, drained
2/3 cup green onion, thinly sliced
2/3 cup fresh cilantro, chopped
1/2 lb roma tomato, coarsely chopped
1 lime, juice of (optional)
salt
tortilla chips

Preparation

In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper.
Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.
Add black eyed peas, beans, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Squeeze lime juice over the mixture, if desired.
Add salt to taste.
Serve the mixture with chips as an appetizer.