Cowboy caviar

Perfect watermelon day

I guess if I write on January 4th that it's my birthday, one could do the math and figure out that July 4th is my HALF birthday. So I'm X-and-a-half today.

This cowboy caviar is blowing my mind. Someone brought it to work for a potluck and I HAD to have the recipe. See below.

Tostitos scoops are perfect for eating cowboy caviar. And they are multigrain no less.

Cowboy Caviar

• 1 15 oz can black-eyed peas, drained
• 1 11 oz can white shoe-peg corn, drained
• 1 avocado, diced
• 1⁄2 c diced fresh tomato
• 1⁄4 c chopped garlic chives or regular chives
• 1⁄2 c chopped cilantro
• 1⁄4 c olive oil
• 1⁄4 c red wine vinegar
• 2 cloves garlic: pressed

Combine black-eyed peas, corn, avocado, tomatoes, chives and cilantro. Whisk together oil, vinegar and garlic separately to make dressing. Pour dressing over all. Refrigerate (stirring once in a while) for at least 4 hours, preferably 1 day.

Have a great fourth! Do you have a go-to dip or snack you like to have on this day?