| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy, Eggs |
Mexican |
Appetizers, Dips, Vegetables, Mexican |
12 |
Servings |
INGREDIENTS
| 15 |
oz |
Black Beans; Rinse & Drain * |
| 4 |
oz |
Ripe Olives;Chop & Drained * |
| 1/4 |
c |
Onion; Finely Chopped, 1 Sm. |
| 1 |
|
Clove Garlic; Finely Chopped |
| 2 |
tb |
Vegetable Oil |
| 2 |
tb |
Lime Juice |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Red Pepper; Crushed |
| 1/4 |
ts |
Cumin; Ground |
| 1/8 |
ts |
Pepper |
| 8 |
oz |
Cream Cheese; Softened, 1 pk |
| 2 |
|
Eggs; Large Hard Cooked, ** |
| 1 |
|
Green Onion w/Top; Sliced |
INSTRUCTIONS
* 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.
~-------------------------------------------------------------------------
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.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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