MEXICAN CAVIAR Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dressing:
¼ c. red wine vinegar
½ c. canola (vegetable or corn … whichever you have on hand)
½ t. salt
½ t. Tabasco sauce (or any red hot sauce … more or less, to taste)
• Whisk together, and chill in the refrigerator. Pour over and stir in to “caviar” before serving.
“Caviar”:
2 cans unseasoned black beans … rinsed and drained
2 cans Mexi-corn … drained
6 green onions … (more or less, to taste and/or size of green onions) … sliced
Fresh cilantro to taste … (dried can be used if the fresh can’t be found) … chopped
"Caviar"
2 tomatoes … (more or less to taste and/or size of tomatoes) ... seeded and chopped
2 avocado's … (more or less to taste and/or size of avocado; not too mushy) … diced
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Directions: |
Directions:For the Dressing:
Whisk together, and chill in the refrigerator. Pour over and stir in to “caviar” before serving.
For the Caviar:
• Some recipes suggest drizzling a small amount of lemon juice on the diced avocado to keep it from turning brown. I do this if I am not serving the “caviar” until the next day.
• Refrigerate until serving.
Caviar
• Drain the chopped tomatoes before using.
• Add the tomatoes and avocado to the “caviar” when ready to serve.
• Add the dressing.
• Stir and serve with tortilla chips. I like to use the “scoop” chips! |
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Personal
Notes: |
Personal
Notes: • I double the recipe for very large groups. It still tastes great as leftovers the next day!
• Play with adding items you enjoy! My husband spices it up with diced jalapeños. (Just be careful not to touch anything while working with the jalapeños. You can accidentally burn your eyes or facial skin! I know from experience.)
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