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Cowboy Caviar Tangy Black Bean Dip

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Ingredients

Adjust Servings:
2 (15 ounce) cans black beans (drained & rinsed well)
2 - 4 garlic cloves, cut
1 medium onion, cut up
1/2 teaspoon salt
1 teaspoon pepper
1/3 cup parsley
1/3 cup olive oil
3 - 5 tablespoons red wine vinegar
1 (7 ounce) can whole kernel corn (rinsed well)

Nutritional information

560.6
Calories
233 g
Calories From Fat
25.9 g
Total Fat
3.7 g
Saturated Fat
0 mg
Cholesterol
618.1 mg
Sodium
66.6 g
Carbs
20.1 g
Dietary Fiber
3.3 g
Sugars
20.7 g
Protein
1079g
Serving Size

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Cowboy Caviar Tangy Black Bean Dip

Features:
    Cuisine:

    very tasty

    • 30 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Cowboy Caviar (Tangy Black Bean Dip), I got this recipe from a cookbook that came free in the mail (from a cigarette company of all things)!! I modified it slighty, and I’ve gotten nothing but compliments on it I do tend to go heavier on the garlic & sometimes add a bit more vinegar than what’s called for It sets real nice if chilled overnight, but if time’s an issue, chilling isn’t totally necessary I like to serve it in a bright colored bowl , very tasty, I got this recipe from a cookbook that came free in the mail (from a cigarette company of all things)!! I modified it slighty, and I’ve gotten nothing but compliments on it I do tend to go heavier on the garlic & sometimes add a bit more vinegar than what’s called for It sets real nice if chilled overnight, but if time’s an issue, chilling isn’t totally necessary I like to serve it in a bright colored bowl


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    Steps

    1
    Done

    Place All Ingredients Except Corn in a Food Processor. Process in an on-Off Manner For About 1 Minute.

    2
    Done

    Transfer to Large Bowl & Stir in Corn Manually.

    3
    Done

    Refrigerate Overnight to Allow Flavors to Blend. Serve With Chips, Crackers or Toast.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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