Cowboy caviar
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Black Beans; Rinse & Drain * |
| 4 | ounces | Ripe Olives;Chop & Drained * |
| ¼ | cup | Onion; Finely Chopped, 1 Sm. |
| 1 | each | Clove Garlic; Finely Chopped |
| 2 | tablespoons | Vegetable Oil |
| 2 | tablespoons | Lime Juice |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Red Pepper; Crushed |
| ¼ | teaspoon | Cumin; Ground |
| ⅛ | teaspoon | Pepper |
| 8 | ounces | Cream Cheese; Softened, 1 pk |
| 2 | eaches | Eggs; Large Hard Cooked, ** |
| 1 | each | Green Onion w/Top; Sliced |
Directions
* 1 can of each black beans and ripe olives. Drain and rinse the beans, Drain the chopped ripe olives. ** Eggs should be peeled and chopped. ~------------------------------------------------------ ~----------------- Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese.
Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion.