Mexican Caviar

(from gackroy’s recipe box)

Categories: appetizers

Ingredients

  • 1/2 cup vegetable oil
  • 1/4 cup red wine vinegar
  • 1/2 tsp salt
  • 1/8 tsp hot pepper sauce (Tabasco)
  • 2 16-oz cans black beans (rinsed)
  • 2 11-14-oz cans “Mexican” corn (w/ peppers)
  • 1/2 cup green onion, chopped
  • 1/8 cup cilantro, snipped (no stems, can double if desired)
  • 1 large tomato (or 3 or 4 Roma tomatoes)
  • 1 avocado, pitted, peeled, and chopped

Directions

  1. In a jar mix oil, vinegar, salt, and tobasco to make dressing. Shake.

  2. Mix beans, corn, cilantro, and scallions in a bowl.

  3. Pour dressing on top. Marinate for at least 1 hour.

  4. Add tomato and avocado and serve.

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