Mexican Caviar

Angie C

By
@Shmoopela

Insanely delicious and easy. A very pretty dish too, so colorful. WARNING, this is highly addictive! Everyone asks me for this recipe. Served best with those "scoop" shaped tortilla chips. This is a very forgiving recipe - you can use whatever peppers, beans, onions, etc... you prefer. I sometimes add tomato as well.


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Comments:

Serves:

many

Prep:

15 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

DRAIN ALL LIQUID FROM CANS

1 can(s)
(12 oz.) garbanzo beans (chickpeas)
1 can(s)
(15 oz.) black beans
1 can(s)
(15 oz.) black eyed peas
2 can(s)
(11 oz.) white shoe pegged corn
2 can(s)
(4 oz.) chopped green chilies
1 c
chopped red or green pepper
1 c
green or yellow onion
cilantro to taste

DRESSING

3/4 c
apple cider vinegar
1/2 c
canola or olive oil
1 c
sugar
1 Tbsp
water

Directions Step-By-Step

1
Open all cans, drain liquids, and pour each into large serving bowl. Mix well.
2
Chop up onion, pepper and cilantro and add to bowl. Mix well.
3
Stir in all dressing ingredients in small saucepan and bring to a boil. Let cool completely before pouring over canned ingredients. Serve with tortilla chips.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #easy, #fast, #beans, #dips, #CROWD