Mexican Cavier

Name: Mexican Cavier
Prep time: 1 h
Total time: 1 h
Yield: 0
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

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By Trina Martell
@tmmartell

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

Rating:

★★★★★ 1 vote5

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
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How to Make Mexican Cavier

Step-by-Step

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

Printable Recipe Card

About Mexican Cavier

Course/Dish: Dips Salsas

Other Tag: Healthy

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