COWBOY CHIPS AND DIP
Good cooks know the word: Wash
Wash all fruits, vegetables and herbs before using them.
INGREDIENTS:
1 15 oz. can black beans
1 15 oz. can corn
1 15 oz. can dark red kidney beans
2 green onions sliced (green part only)
1 medium tomato, diced (about cup)
½ of one red bell pepper, diced (about cup)
4 Tablespoons chopped cilantro (add more or less depending on taste)
FOR THE DRESSING:
4 Tablespoons olive oil
5 Tablespoons balsamic vinegar
1 large clove garlic minced
1 Tablespoon sugar
¼ teaspoon of salt
¼ teaspoon of pepper
TOOLS:
Colander
Can opener
1 medium sized mixing bowl
1 small mixing bowl
Cutting board
Chef’s knife
Wooden spoon for stirring
Whisk
Measuring spoons
Measuring cups
DIRECTIONS:
- Wash your paws.
- Read your recipe.
- Gather your ingredients and tools.
- Sing a little song and start to cook!
- Using a colander, drain and rinse canned beans and corn and add to a medium sized mixing bowl.
- Wash green onions, tomato, red pepper and cilantro in cold water before cutting them.
- Slice the green parts of the green onions and add to the mixing bowl
- Have the adult who is helping you slice the tomato and red pepper into flat slices for you to cut and dice. Dice the tomato and red pepper and add to the mixing bowl.
- Chop the cilantro and add to the bowl.
Make the dressing by whisking the oil, vinegar, garlic, sugar, salt and pepper together in a small mixing bowl. (If you look closely, you may see a reflection of a dog in this photo.)
- Pour the dressing over the bean mixture and stir to combine.
Serve with chips.
Serves 6
This dip can also be used to create a tortilla dinner. Place one half cup of Cowboy Dip into a tortilla. Add shredded lettuce and cheese. Add sliced avocados or grilled meat if you’d like.