Cowboy Caviar

Cowboy Caviar, Cristie Mabey

2/3 cup lime juice                   

1-2 cloves garlic, minced

1 ½ teaspoon chili powder                

1 ½ teaspoon cumin                                          

1/2 teaspoon salt                    

                                   

1 can each red, black, and white beans

1 small sweet potato, cooked and diced small

1 orange pepper, diced small

8 oz frozen corn

1 small onion

¼ cup chopped cilantro

1 tomato, diced small

1 avocado, diced small

Mix dressing together.  Drain and rinse beans and corn.  Mix together and refrigerate for up to 4 days. Before serving cut up tomato and avocado.   Serve with chips or on a bed of lettuce.