Friday, April 8, 2011

Cowboy Caviar

This recipe was contributed by Sarah McKenna.  I got it from my friends Mark and Christie Weaver.  They call it "Shrapnel," but that sounds a little scary, so we'll stick with Cowboy Caviar for now.  :)


Be sure to read the tips below the ingredient list, because it makes a big difference when you make an effort not to let it get soggy!


Cowboy Caviar


1 can corn
1 can white beans (or navy beans)
1 can black beans
1 red pepper
1-2 roma tomatoes
1-2 avocados
Kraft Zesty Italian Dressing (it’s gotta be Zesty)
Chips

Rinse and drain the cans of corn and beans very well. I rinse them and then actually put them in the salad spinner. It keeps the shrapnel from getting all runny. (We don't have a salad spinner, so we rinse them well in a colander and then leave them there to dry for 5-10 minutes.)  Chop up the tomatoes, pepper, and avocado into bite-size pieces. Combine everything but the dressing in you serving bowl. Then add the dressing to taste. Start with maybe 1/3 cup. Enjoy.

2 comments:

Kerry Jane said...

This looks amazing! I love all the recipes you guys put on. Do you know if great northern beans would work for this?

Sarah McK said...

No idea if great northern beans would work...only one way to find out!