Cowboy Caviar Dip
1 can, 15 oz, black beans, drained and rinsed
1 can, 15 oz, pinto beans, drained and rinsed
1 cup corn, frozen or canned is fine
1/2 cup chopped tomato
1/2 cup chopped cilantro
1/3 cup diced orange peppers
1/3 cup diced red peppers
1/3 cup diced yellow pepper
1/3 cup diced red onions
1 jalapeno, seeded and diced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
3-4 tablespoons olive oil
juice of 1 lime
tortilla chips for serving
Add first 10 ingredients together in a large mixing bowl. Mix well.
Add seasoning chili powder, cumin, salt and pepper, and mix well.
Drizzle olive oil and squeeze lime juice onto mixture and mix well to evenly coat.
Refrigerate for 2-4 hours or overnight to let flavors mingle.
Stir well before serving, adding an additional tablespoon of oil if necessary.
Makes approximately 6 cups of dip
Serve with tortilla chips.