Got a cowboy or cowgirl this Halloween? Serve the heartiest fare in the tastiest way with this go-to recipe for Cowboy Caviar, courtesy of Mary Anderson, supervisor of Culinary Express for Wayzata Public Schools.Cowboy CaviarYield: 6 one-half-cup servingsIngredients:1 cup pinto beans, canned, drained and rinsed1 cup black beans, canned, drained and rinsed¾ cup corn (if using canned, drain and rinse)¼ cup diced red onion¼ cup diced tomato¼ cup finely chopped cilantro½ avocado, peeled, pitted and diced2 Tbsp. olive oil2 Tbsp. apple cider vinegar1 small clove garlic, minced½ tsp. cuminSalt and black pepper, to tasteDirections: In a large bowl, combine beans, corn, red onion, tomato, cilantro and avocado. In a separate small bowl, whisk together oil, apple cider vinegar, garlic, cumin, salt and pepper. Combine dressing ingredients with vegetables, and toss gently. Serve with corn tortilla chips.