Cowboy Caviar

Eating Smart, Being Active, California EFNEP and Colorado EFNEP

Yields about 18 servings

A class favorite, this popular dip is made with common pantry ingredients. A 1/2 cup serving is only 90 calories!

Print Recipe View Nutrition Facts

Ingredients

1 (15-ounce) can kidney beans, drained
1 (15-ounce) can black beans, drained
1 (15-ounce) can corn, drained
1 (15-ounce) can crushed tomatoes
1 (4-ounce) can chopped green chilies, drained
¼ cup finely chopped onion
3 limes, juiced (optional)
1 tablespoon oil
Salt and pepper to taste


Materials

Sharp knife,Cutting board,Measuring spoons,Measuring cups, Large bowl, Mixing spoon

Directions

1. Mix kidney beans, black beans, corn, tomatoes, chilies, and onion in a large bowl.
2. Add lime juice, oil, salt, and pepper; toss gently to combine.
3. Serve by itself or with tortilla chips

Notes

More About Corn

How to Select

Choose ears with green husks, fresh silks and tight kernels.

How to Store

Refrigerate corn with husks on and use within 1-2 days.

How to Prepare

Boil corn for about 7-10 minutes until tender and eat right off the cob! You can also use it fresh, cut off the cob, in many types of salads.

Comments