Dear Tastes & Treasures,
I've made the Cowboy Caviar recipe (page 180) at least a dozen times now, and it is always a crowd favorite. In the summer, I make it with grilled sweet corn and fresh tomatoes. Served with baked chips, it's a fresh, low-fat, protein-packed snack. I recently served at our annual rodeo party. To match the theme, I put the chips in an inexpensive cowboy hat from the party supply store lined with a bandana from the craft store. Thanks for the great recipe!
Tara (Minneapolis, MN)
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