A low-fat, low-sodium chip dip for games, parties or any occasion!

1 (15oz.) can black beans (no added salt), drained and rinsed
1 (15oz.) can sweet corn (no added salt), drained and rinsed
1 yellow bell pepper, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, diced
3 Roma tomatoes, diced
3 cloves garlic, minced
1 bunch cilantro, leaves picked and minced
1T olive oil
3T red wine vinegar
3T lime juice

Combine all ingredients and mix well. Refrigerate until served. Optional: add diced avocado

Yield: 9 cups

Recipe developed by Matt Ewy, Metcalfe’s Dietetic Intern, UW-Hospital & Clinics Dietetic Internship Program



10 thin slices sweet onion
2 tablespoons butter, softened, divided
½ pound lean ground beef (90% lean)
¼ teaspoon salt
¼ teaspoon pepper
4 slices rye bread
2 tablespoons Thousand Island dressing
2 teaspoons prepared horseradish
2 slices American or Swiss cheese

In a large nonstick skillet, saute onion in 1 tablespoon butter until tender. Remove and keep warm.

Shape beef into two oval patties; sprinkle with salt and pepper. In the same skillet, cook patties over medium heat for 3-4 minutes on each side or until a meat thermometer reads 160 and meat juices run clear; drain. Remove and keep warm.

Spread remaining butter over one side of each slice of bread. Place in skillet, buttered side down, and toast until lightly browned.

Combine salad dressing and horseradish. On two slices of toast, layer a slice of cheese, a beef patty, half of the onion and dressing mixture. Top with remaining toast. Yield: 2 servings.

Recipe from, as featured in our weekly circular



These three Metcalfe’s customers competed live at the Isthmus Food & Wine Show on the Metcalfe’s CUT Stage.

1st Place: Tuscan Sausage Stuffing with Fennel, Sherri Hansen
2nd Place: Bacon Fat Popovers, Scott Meskan
3rd Place: Spiced Pecan Butternut Squash, Kyira Hauer



The Best Selection of Beef in Town!

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  • Choice Black Angus

  • Grass-Fed

  • Organic

*Metcalfes Hilldale only.

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