Pam’s Cowboy Caviar Recipe
In A Sunberry Christmas, Pam prepared a dish for her new friend and neighbor Hal Larson. My husband and I first sampled this dish on an all-day trail ride in Big Bend National Park. The versatile dish remained fresh in the saddlebags and provided a hearty lunch after a half day in the saddle. We loved it and I fix it at home to top off my spicy bean burgers and as a dip with Scoops. I hope you find it as yummy as we do.
Ingredients:
• 1 15oz can black beans
• 1 15oz can pinto beans
• 1 15oz can corn
• 1 16oz jar mild salsa (We prefer Pace)
• 1 tsp. cumin
• 1 tsp Chili powder
• 1 Tblsp. Lime juice
• 1 Tblsp. Parsley (may substitute for Cilantro)
Instructions:
1. Combine ingredients in a large serving bowl.
2. May be eaten cold or heated and garnished with your favorite cheese for dipping
*** I’ve used a variety of bean types with the recipe including garbanzo beans. All were tasty.