Cowboy Caviar

Cowboy Caviar (pdf)

Makes: 16 servings (½ cup per serving)
Preparation Time: 10 minutes

Ingredients

• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained and rinsed
• 1 (4 ounce) can chopped green chiles, not drained
• 1 (15 ounce) can crushed or diced tomatoes, not drained 1⁄2 onion, minced 
• 3 limes, juiced (optional) 
• 1 tablespoon vegetable oil Salt to taste
• Black pepper to taste 

Directions

1. Before starting to prepare the recipe:
   1. Open, drain, and rinse beans and corn.
   1. Open chiles and tomatoes, but do not drain.
   1. Mince and measure the remaining ingredients.
   1. Wash and juice the limes into a small bowl (if using).
2. Mix kidney beans, black beans, corn, chiles, tomatoes, and minced onion in a large bowl. 
3. Add lime juice (if using) and oil to the bean mixture, and stir gently to combine. 
4. Taste. Add a small amount of salt and black pepper if desired. Serve as a dip with Baked Tortilla Chips from the Eating Smart • Being Active Let’s Cook! cookbook and/or raw vegetables.
5. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days. 

Be creative! Substitute any kind of beans you have. Make it spicier by adding chopped jalapenos or hot sauce.