COWBOY CAVIAR: Gretchen Langmack 2001 1st Place Winner!

1 can shoe peg corn (Green Giant), drained
1 can black eyed peas, rinsed & drained
1 avocado, chopped
2 roma tomatoes, chopped
2/3 c. cilantro, chopped
2/3 c. green onion, chopped
-mix above ingredients together in large bowl dressing:
1/4 c. olive oil
1/4 c. red wine vinegar
2 cloves garlic (or use jarred garlic)
3/4 t. salt
1/8 t. pepper
1 t. cumin
-combine dressing ingredients, pour over top ingredients and mix. Serve with chips.

*You can substitute black beans for the black eyed peas for a little different taste, and add a chopped jalapeno for some kick!

BLEU CHEESE DIP FOR GREEN APPLES
By:  Holly Maccharoli

1 1/2 containers crumbled bleu cheese at bottom of bowl
Mix together and pour over bleu cheese:
3/4 cup chopped red onion
3 Tbs.. red wine vinegar
3 cloves garlic, minced
1/2 cup olive oil
2 Tbs.. lemon juice
1 cup minced cilantro
Let stand together 2-3 hours to meld flavors.

Serve with sliced green apples or sliced baguette

TEXAS CAVIAR
(DIP SERVED WITH CORN CHIPS)

1 15 oz. can shoe peg corn
1 can black eyed peas
1 avocado, diced
2/3 cup minced cilantro
2/3 cup green onions chopped
1/2 tomato, chopped

Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves minced
3/4 tsp. salt
1/8 tsp pepper
1 tsp. cumin

(This is Holly’s version of the Cowboy Caviar)