Cajun Country Caviar

Prepare the Black-eyed Peas: In a large mixing bowl, combine black-eyed peas, chives, parsley, lime juice, olive oil, salt and TABASCO^® Sauce. Add additional salt and lime juice to taste.

Using a knife, slice off tops of carrots on a bias. Using a mandoline, shave thinly from top to bottom; place in an ice bath for 5 minutes. Remove and place into a towel to dry for 5 minutes; add to bowl.

Using a mandoline, shave the radishes thinly; place in an ice bath for 5 minutes. Remove and place into a towel to dry for 5 minutes; add to bowl.

Prepare the Avocado: Using a knife, open the avocados from tip to tail; secure pit, twist and remove. Score each side vertically 3 times and horizontally 4 times. Using a spoon, remove avocado from the rind and add to a mixer. Add salt, lime juice and cilantro; blend until smooth.

On a large serving platter or wide bowl, spread avocado mixture in a wide, thick circle. Pile high the black-eyed peas mixture in the center. Serve with corn chips.