Cowboy Caviar



 

Here is a great salsa to take to a summer gathering with the sweetness of the corn and the tangy surprise of the Italian dressing you will see it disappear!  I know every one will love to scoop up this cowboy caviar on some corn chips or use it to put on their grilled burger. I even served it with my morning Omelet! 
Any way you serve it up, I know it will be a crowd pleaser!

 

 

 

 1 (15 oz.) can, rinsed and drained your choice, black-eyed peas, black beans,

kidney beans or pinto beans

1 (15 oz.) can whole corn, drained

1 small can sliced olives
1 clove garlic, finely chopped

2 ripe avocados, diced

2 tomatoes, diced

4-5 green onions, chopped

Half a bunch cilantro, (opt.)

1½ tsp. hot sauce or 1/8 tsp. cayenne pepper (opt)

1 (8 oz.) bottle  Italian Dressing (Wish Bone)

Salt and Pepper to taste

 

 Drain and rinse the beans

 then pour the can of corn over the top of the beans to drain

and then the olives.

Place the beans, corn and olives in a bowl

 add the rest of the ingredients. 

 

Stir gently to mix all  together

 

 

Salt and pepper to taste

Stir gently to mix all  together, cover and 
refrigerate until ready to serve.

 

 

No one will ever know that Kent and I ate almost all of the big bowl for our dinner tonight! :)

© Nancy Rappleye 2013