Cowboy Caviar (Tangy Black Bean Dip) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I got this recipe from a cookbook that came free in the mail (from a cigarette company of all things)!! I modified it slighty, and I've gotten nothing but compliments on it. I do tend to go heavier on the garlic & sometimes add a bit more vinegar than what's called for. It sets real nice if chilled overnight, but if time's an issue, chilling isn't totally necessary. I like to serve it in a bright colored bowl. Ingredients:
2 (15 ounce) cans black beans (drained & rinsed well) |
2 -4 garlic cloves, cut |
1 medium onion, cut up |
1/2 teaspoon salt |
1 teaspoon pepper |
1/3 cup parsley |
1/3 cup olive oil |
3 -5 tablespoons red wine vinegar |
1 (7 ounce) can whole kernel corn (rinsed well) |
Directions:
1. Place all ingredients except corn in a food processor. Process in an on-off manner for about 1 minute.
2. Transfer to large bowl & stir in corn manually.
3. Refrigerate overnight to allow flavors to blend. Serve with chips, crackers or toast.
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