From the Pantry Butler kitchen
Cowboy Caviar (Bean Salsa)
This salsa is a party favorite. Using pantry items liked canned beans, corn, and tomatoes, this recipe comes together quickly and can serve a crowd. USDA MyPlate Kitchen — Eating Smart, Being Active — Colorado State University and University of California at Davis (public domain), via myplate.food
Ingredients
- 1 can (15.5 ounces) low-sodium kidney beans
- 1 can (15 ounces) low-sodium black beans, drained
- 1 can (15 ounces) low-sodium corn, drained
- 1 can (14.5 ounces) low-sodium crushed tomatoes
- 1 can (4 ounces) chopped green chilies
- 1/4 cup finely chopped onion
- 1 tablespoon oil
- limes, juiced — 3 limes, optional
- salt — to taste, optional
- black pepper — to taste, optional
- hot sauce — to taste, optional
Method
- Wash hands with soap and water.
- Mix kidney beans, black beans, corn, tomatoes, chilies, and onion in a large bowl.
- Add oil and lime juice (if using), toss gently to combine.
- Taste.
- Add small amount of salt and pepper if desired.
- Serve by itself, with raw vegetables and/or corn chips.
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