mexican cavier

★★★★★ 1 Review
tmmartell avatar
By Trina Martell
from Minneapolis, MN

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

★★★★★ 1 Review
prep time 1 Hr

Ingredients For mexican cavier

  • 1 can
    pinto bean, rinsed and drained
  • 1 can
    black-eyed peas, rinsed and drained
  • 1 can
    shopeg corn (or white sweet corn), drained
  • 1/2 c
    celery, diced
  • 1/2 c
    onion, diced
  • 1/2 c
    green pepper, diced
  • 1 lg
    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

  • 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.

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