Cowboy Caviar

This salsa style dip is really pretty and looks terrific served with a side of tofutti or soy sour cream, surrounded by different types of garden of eatin chips. I won the Vegetarian Times/Garden of Eatins' "build a better dip for our chip" recipe contest with it.

Ingredients

• 2 (15 ounce) cans black beans, rinsed and drained
• 1 cup frozen corn or 1 (15 ounce) can whole kernel corn, drained
• 1/2 cup chopped red onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped ripe avocado
• 1/2 cup chopped ripe mango
• 1 (4 ounce) can diced jalapeño peppers
• 1 (14.5 ounce) can diced tomatoes, drained or the equivalent fresh
• 1/2 cup Italian-style salad dressing
• 2 cloves fresh garlic ,chopped fine
• 2 tablespoon chopped fresh cilantro
• juice of 1 lime

Directions

In a medium bowl, combine all of the ingredients. Season with Italian-style salad dressing, cilantro, garlic; mix well. Cover, and refrigerate overnight to blend flavors. Drain before serving. This recipe lends itself well to variations so omit and add ingredients to taste, this dip will always be a hit!