Mexican Caviar (Bean Dip) Recipe

Name: Mexican Caviar (Bean Dip)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) can black beans; 1 (12 ounce) can black-eyed peas; 1 (6 ounce) jar pimientos; 2 -3 stalks celery; 1 purple onion; 1 (12 ounce) can white shoepeg corn; 1 (6 ounce) jar jalapenos; 1 cup olive oil; 1/2 cup cider vinegar; 1/3 cup sugar

Servings: persons

1 (12 ounce) can black beans
1 (12 ounce) can black-eyed peas
1 (6 ounce) jar pimientos
2 -3 stalks celery
1 purple onion
1 (12 ounce) can white shoepeg corn
1 (6 ounce) jar jalapenos
1 cup olive oil
1/2 cup cider vinegar
1/3 cup sugar

1
Drain and rinse the beans and peas.
2
Chop the pimentos.
3
Chop the celery.
4
Chop the onion.
5
Chop the jalapenos.
6
Add the corn.
7
Mix together the above solids:.
8
Then in a saucepan mix:
9
olive oil.
10
cider vinegar.
11
sugar.
12
Cook liquids until the sugar dissolves.
13
Pour liquid over the solids - cover and put in refrigerator for at least one hour.
14
Drain liquid and serve. Fritos scoops work great with the dip.

693

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1 (12 ounce) can black beans, 1 (12 ounce) can black-eyed peas, 1 (6 ounce) jar pimientos, 2 -3 stalks celery, and more.

Yes, Mexican Caviar (Bean Dip) falls under the Snacks & Appetizers 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 (Bean Dip)

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