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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

MEXICAN CAVIAR Recipe

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This recipe for MEXICAN CAVIAR is from The Monette Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (15 oz) cans black beans, rinsed and drained
2 (11 0z) cans Mexicorn
3 tomatoes seeded
4 avocados, seeded and chopped
2 red onions, chopped
6 scallions, chopped
1/2 cup vegetable oil or olive oil
1/4 cup white vinegar
2 envelopes Italian salad dressing mix
Directions:
Directions:
Combine the black beans, Mexicorn, tomatoes, avocados, red onions, and scallions in a large bowl and mix well. Mix the vegetable oil, vinegar and salad dressing in a small bowl. Pour over the black bean mixture and toss to coat. Serve with tortilla chips. This recipe can be stored in the refrigerator for up to 5 days. Serves 20-24, but can be halved easily for a smaller gathering.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
This is a great quick and easy appetizer to whip up for any gathering and everyone loves it! You can add or remove any item you wish.

 

 

 

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