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.