Mexican Cavier
By
Trina Martell
@tmmartell
1
Never quite acquired the taste for fish eggs...but this I can eat all day long.
Rating:
★★★★★ 1 vote
Prep:
1 Hr
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
How to Make Mexican Cavier
- 1In small sauce pan, bring vinegar, sugar, oil, and pinch of pepper to a boil. Stir continuously until sugar is dissolved.
- 2In large bowl, mix beans, corn, celery, onion, and peppers.
- 3Drizzle vinegar and sugar mixture and toss until everything is coated well.
- 4Chill for 2-3 hours.
- 5Serve with tortilla or corn chips.
