Mexican Caviar Recipe

Name: Mexican Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans black beans, rinsed; 2 cans corn, rinsed; Bunch of cilantro, chopped; 1/2 red onion, diced; 1-2 jalepenos, diced small; 2 tablespoons olive oil; 2+ tablespoons red wine vinegar; 2+ tablespoons lime juice; 1+ teaspoon cumin; Salt and pepper to taste; 1-2 avocados, diced; 1 tomato, diced; Tortilla chips

Servings: persons

2 cans black beans, rinsed
2 cans corn, rinsed
Bunch of cilantro, chopped
1/2 red onion, diced
1-2 jalepenos, diced small
2 tablespoons olive oil
2+ tablespoons red wine vinegar
2+ tablespoons lime juice
1+ teaspoon cumin
Salt and pepper to taste
1-2 avocados, diced
1 tomato, diced
Tortilla chips

1
Mix beans, corn, cilantro, onion and jalepenos in a bowl.
2
Add olive oil, red wine vinegar, lime juice, cumin, salt and pepper. Stir well and taste. If needed, add additional oil, vinegar, lime, cumin, salt or pepper.
3
Stir diced avocados with a bit of lime juice so they don't brown. Add avocados and tomatoes to salsa and mix well.
4
If you have time to make ahead and refrigerate the flavors develop better over time (wait and add avocado just prior to serving).
5
Serve with tortilla chips.

630

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cans black beans, rinsed, 2 cans corn, rinsed, Bunch of cilantro, chopped, 1/2 red onion, diced, and more.

Yes, Mexican Caviar falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Caviar

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