Mexican Cavier Recipe

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Mexican Cavier

Trina Martell

By
@tmmartell

Never quite acquired the taste for fish eggs...but this I can eat all day long.


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Ingredients

1 can(s)
pinto bean, rinsed and drained
1 can(s)
black-eyed peas, rinsed and drained
1 can(s)
shopeg corn (or white sweet corn), drained
1/2 c
celery, diced
1/2 c
onion, diced
1/2 c
green pepper, diced
1 large
jalapeno pepper, seeded and diced
3/4 c
white vinegar
1 c
sugar
1/4 c
olive oil
1 pinch
black pepper

Directions Step-By-Step

1
In small sauce pan, bring vinegar, sugar, oil, and pinch of pepper to a boil. Stir continuously until sugar is dissolved.
2
In large bowl, mix beans, corn, celery, onion, and peppers.
3
Drizzle vinegar and sugar mixture and toss until everything is coated well.
4
Chill for 2-3 hours.
5
Serve with tortilla or corn chips.

About this Recipe

Course/Dish: Dips, Salsas
Other Tag: Healthy