Mexican Caviar Recipe

A hearty and zesty appetizer or side dish recipe.


| April 30, 2012


MAIN ARTICLE: 

Celebrate the Flavors of Mexico

Mexican Caviar

1/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons Tabasco sauce
3/4 teaspoon salt
2 can (16 ounces each) black beans, drained and rinsed
2 cans (11 ounces each) corn, drained and rinsed
2 large tomatoes, chopped
2 ripe avocados, pitted, peeled and diced
4 scallions, sliced
2 tablespoons fresh chopped cilantro
Tortilla chips

Combine oil, vinegar, Tabasco sauce and salt in large bowl; mix well. Stir in black beans, corn, tomatoes, avocados, scallions and cilantro; toss until well blended. Let stand about one hour before serving to allow flavors to blend. Serve with tortilla chips.





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