Mexican Caviar

Name: Mexican Caviar
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: many
Cuisine: Mexican
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

By A C
@AC_5915c5dc04789

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 vote5

Comments:

7 Comments

Serves:

many

Prep:

15 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

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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

How to Make Mexican Caviar

Step-by-Step

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

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