Cowboy Caviar

15 oz. can of black-eyed peas (drained)

2 C. thawed frozen white corn

2 avocadoes chopped (add just before serving)

2 C. chopped tomatoes

2/3 C. chopped green onions

½ C. chopped cilantro

¼ C. red wine vinegar

¼ C. olive oil

2 cloves garlic (pressed)

1 tsp. cumin

1 tsp. salt

Stir all ingredients (except avocadoes) in a large bowl. Add avocadoes just before serving. Eat with tortilla chips………… YUM!

Vegetable Bars

2 pkgs. Crescent rolls

11 oz. cream cheese, softened

½ pkg. ranch dressing mix

¾ C. mayonnaise

3 C. vegetables finely chopped (we use broccoli, carrots, celery, cucumbers, and cauliflower)

1 C. grated cheddar cheese

Spread crescent rolls flat on greased cookie sheet. Bake at 350` for 10 minutes. Mix cream cheese, ranch, and mayonnaise together. After crescent rolls have cooled spread cream cheese mixture over top. Chop veggies and spread over cream cheese mixture. Pour cheese on top of veggies.