Mexican Cavier

Mexican Cavier

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Trina Martell


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


★★★★★ 1 vote

1 Hr


  • 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
  • 1/4 c
    olive oil
  • 1 pinch
    black pepper

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.

Printable Recipe Card

About Mexican Cavier

Course/Dish: Dips Salsas
Other Tag: Healthy

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