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Cowboy Caviar
Jean Scobie of McKinleyville, CA, took home the top prize in Quick & Simple's No-Cook Summer Recipes Contest for this vegetable medley.
INGREDIENTS conv. chart U.S. Metric
| 15.5 ounce(s) | (can) pinto or black beans, drained and rinsed |
| 11 ounce(s) | (can) corn kernels, drained |
| 2 medium | tomatoes, seeded and diced |
| 3 | green onions, minced |
| 1 large | (or 2 small) avocado , diced |
| 1 cup(s) | chopped fresh cilantro |
| .5 cup(s) | prepared salsa |
| .75 teaspoon(s) | salt |
| .5 teaspoon(s) | pepper |
DIRECTIONS
- Combine all ingredients in a large bowl. Gently toss to combine. Chill for 30 minutes to 1 hour. Serve over greens as a salad, or with chips for dipping.
Photo: Theresa Raffetto
COOKING INFO
| Serves |
16
|
| Yield | 16 servings |
| Prep Time | -- |
| Cook Time | -- |
| Total Time | -- |
| Oven Temp | -- |
|
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Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking. |
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NUTRITIONAL INFORMATION (per serving)
| Calories | 66 |
| Total Fat | 3g |
| Saturated Fat | -- |
| Cholesterol | -- |
| Sodium | 221mg |
| Total Carbohydrate | 9g |
| Dietary Fiber | 3g |
| Sugars | -- |
| Protein | -- |
| Calcium | -- |
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