Cowboy Caviar

black beans spicyHere’s a no-cook California spin on tangy Texas black bean dip.  It’s rich in texture and flavor and has lots of kick!  Scoop it up with baked tortilla chips or veggies as a snack/appetizer, enjoy it as a spicy salsa over salad, tacos, grilled fish and chicken, or dish it out as a hearty side.

It’s made from a spicy base of cholesterol-free protein and fiber (black beans) and vitamin E-rich avocados. This recipe yields a lot and tastes better the longer it sits, but you’ll find it disappears fast!  

1.  Drain and add to a large bowl:

2.  Add and mix well:

  • 12 oz. guacamole (can also substitute for 1 lb. or 2 large ripe avocados, chopped)

3.  Chop all ingredients and add:

  • 1/2 cup red onion
  • 2/3 cup green onions (about 4 large stalks)
  • 2/3 cup cilantro (about 1 bunch)
  • 1 whole orange bell pepper
  • 4 cloves garlic
  • 5 Roma tomatoes (1 lb.)
  • 1 jalapeño pepper, seeded and finely chopped (optional)

4.  Add seasonings and mix well:

  • 1 1/2 tsp. cumin
  • 1/4 cup balsamic vinegar
  • 2 tsp. Tabasco®
  • 1 lime, juice and zest
  • Freshly ground black pepper to taste

5.  Garnish with cilantro sprigs or slices of avocado or lime.

Makes approximately 8 cups.

Eat and enjoy y’all!

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