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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Open all cans, drain liquids, and pour each into large serving bowl. Mix well.
2Chop up onion, pepper and cilantro and add to bowl. Mix well.
3Stir 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