Title: Cowboy Caviar
Categories: Dip Vegetable
Yield: 12 Servings
| 15 | oz | Black beans; rinse & drain * |
| 1/4 | c | Onion; finely chopped, 1 sm. |
| 2 | tb | Vegetable oil |
| 1/4 | ts | Salt |
| 1/4 | ts | Cumin; ground |
| 8 | oz | Cream cheese; softened, 1 pk |
| 1 | | Green onion w/top; sliced |
| 4 | oz | Ripe olives;chop & drained * |
| 1 | | Clove garlic; finely chopped |
| 2 | tb | Lime juice |
| 1/4 | ts | Red pepper; crushed |
| 1/8 | ts | Pepper |
| 2 | | Eggs; large hard cooked, ** |
* 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.
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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.