Cowboy Caviar
  • 1 can (15 ounces) black beans, rinsed and drained 
  • 1 can (4 ounces) chopped ripe olives, drained 
  • 1 small onion, finely chopped (about 1/4 cup) 
  • 1 clove garlic, finely chopped 
  • 2 tablespoons vegetable oil 
  • 2 tablespoons lime juice 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon crushed red pepper 
  • 1/4 teaspoon ground cumin 
  • 1/8 teaspoon pepper 
  • 1 package (8 ounces) cream cheese, softened (Low fat is good) 
  • 2 hard-boiled eggs, peeled and chopped 
  • 1 green onion (with top), sliced 

Mix all ingredients except cream cheese, eggs and green onion. Cover and refrigerate at least 2 hours. 

Spread cream cheese on a serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around the center; sprinkle with green onion. 

Serve with nacho chips. 

About 12 servings

Jim Taylor from the Betty Crocker Southwest Cookbook


This is a really easy to make appetizer that goes well with about any kind of beer! 

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