Cowboy Caviar

1 (15 oz.) can black beans, drained and rinsed
1 (4 oz.) can chopped black olives, drained
1/4 cup minced onion
1 clove garlic, minced
2 Tbsp. each olive oil and lime juice
1/4 tsp. each salt, crushed red pepper, and ground cumin
1/8 tsp. pepper
Dash cayenne pepper
8 oz. cream cheese, softened
1/4 cup finely sliced green onion
2 Tbsp. finely chopped fresh parsley

Mix ingredients--black beans through cayenne pepper--together.  Cover and chill at least two hours.  Spoon over cream cheese and sprinkle with chopped green onion and parsley.  Serve with corn chips.

Iris Ahl is an old friend and former co-worker whose hobby is cooking.  She has entered many cooking contests and won quite a number of them.  This is one of her really good recipes.  It looks weird, but tastes great. 

Another version— Mediterranean style

 

14 oz black beans, drained + rinsed
14 oz pinto beans, drained + rinsed
1 red bell pepper, fine chop
1 yellow bell pepper, finely chopped
1 orange bell pepper, finely chopped
1 green bell pepper, finely chopped
1 to 2 jalepeños, finely chopped
3/4 red or sweet white onion, finely chopped
2 cups frozen sweet corn, thawed
1 cup black olives, chopped
6 oz feta or queso fresco cheese, crumbled
2 avocados, finely chopped
Corn Tortilla Chips for scooping

Dressing:

1/2 cup olive oil
3 small limes, juiced
3 tbs red or white white wine vinegar 
2 to 4 Tbsp. honey, agave syrup or maple syrup, to taste  
2 Tbsp. taco seasoning
Salt and pepper to taste

If you're making this salad ahead assemble everything except the avocados.
Whisk together all of the dressing ingredients. Taste and adjust tang or sweetness to your taste.  Toss salad ingredients including avocado and dressing. Serve with corn chips for dipping.