Recipe for Governor Jane Dee Hull's Coyote Caviar

1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can chopped ripe olives, drained
1 small onion, chopped
4 ounces diced green chiles
1 clove garlic, chopped
4 tablespoons cilantro, chopped
1/4 teaspoon crushed red pepper
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon cumin
1 teaspoon pepper
8 ounces cream cheese, softened
2 hard-boiled eggs, peeled and chopped
1 to 2 green onions, diced
Salsa (fresh if possible)

Mix all ingredients except cream cheese, eggs, green onions, and salsa. Cover and refrigerate for 2 hours.

Spread cream cheese on round serving plate. Spoon bean mixture around edges, along with salsa. Sprinkle with green onions.

Serve with tortilla chips or melba-style crackers.

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