Mexican Caviar Recipes

MEXICAN CAVIAR

Mexican Caviar image

Not sure where I found this recipe, but it sure was a hit when I have made it for adult company. It is hot but good!!

Provided by Judith N.

Categories Mexican

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

2 (1 1/4 ounce) cans chopped ripe olives
2 (4 ounce) cans chopped green chilies (If you are really daring and like hot, you can use jalepeno's)
2 tomatoes, peeled and chopped
3 chopped green onions
2 cloves mashed garlic
3 teaspoons olive oil
2 teaspoons red wine vinegar
1 teaspoon pepper
1 dash seasoning salt

Steps:

Blend all the above ingredients and preferably let sit overnight.
Serve with Fritos Scoops Corn Chips.
Recipe easily doubled.

Nutrition Facts : Calories 46.5, Fat 2.8, SaturatedFat 0.4, Sodium 73.7, Carbohydrate 5.3, Fiber 1.3, Sugar 2.4, Protein 1.1

TEXAS CAVIAR

Texas Caviar image

Up your snack game with this quick and colorful recipe for Texas caviar that can be a dip, salad topping, taco filling and more. My family has always gone for the rainbow version, sneaking in veggies of every color to round out the bowl. Jalapeno provides a kick, but you can remove the seeds or omit it altogether for less heat.

Provided by Kelly Senyei

Categories appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 14

Ingredients

3/4 cup apple cider vinegar
1/2 cup vegetable oil
1 tablespoon water
1/2 cup sugar
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
One 15-ounce can black-eyed peas, rinsed and drained
One 15-ounce can black beans, rinsed and drained
One 15-ounce can corn, drained
1/2 cup finely chopped red onion
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1/4 cup finely diced jalapeno (remove seeds for less heat)
Tortilla chips, for serving

Steps:

Combine the vinegar, oil, water, sugar, salt and pepper in a medium saucepan over medium-low heat. Whisk together and simmer for 3 minutes then remove from the heat. Set aside to cool.
Meanwhile, combine the black-eyed peas, black beans and corn in a large bowl. Add the onion, bell peppers and jalapeno, then pour in the dressing and stir until well combined.
Serve the Texas caviar immediately with tortilla chips or cover and refrigerate for up to 24 hours.

MEXICAN CAVIAR

MEXICAN CAVIAR image

Categories Bean Appetizer No-Cook Vegetarian Quick & Easy Healthy

Number Of Ingredients 9

Ingredients

4T olive oil
3T red wine vinegar
1-2T Chahoula hot sauce
2 cloves garlic, chopped
2 sprigs fresh cilantro, chopped
juice from 1 lime
4-6 sliced green onions
2 cans black beans, rinsed
1 can Mexicorn, drained

Steps:

Whisk together liquid ingredients plus garlic. Stir in remaining ingredients, cover tightly and leave in refrigerator 3-24 hours. Before serving, chop 2 tomatoes and 1 avocado and gently toss into mixture. Serve with tortilla or Fritos scoops.

BEST-EVER TEXAS CAVIAR

Best-Ever Texas Caviar image

This is a yummy Texas caviar made with black beans and pinto beans instead of black-eyed peas. Serve with scoop-style tortilla chips as a great party appetizer.

Provided by Cassie Cooper

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 35m

Yield 10

Number Of Ingredients 13

Ingredients

2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans white corn, rinsed and drained
1 (4 ounce) can chopped green chiles, undrained
1 jalapeno chile pepper, seeded and finely chopped
1 red bell pepper - cored, seeded and finely chopped
1 green bell pepper - cored, seeded and finely chopped
1 small red onion, finely chopped
1 bunch cilantro leaves, finely chopped
½ cup rice vinegar
½ cup olive oil
⅓ cup white sugar
½ teaspoon garlic powder

Steps:

Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 35.5 g, Fat 12 g, Fiber 6.3 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 564.2 mg, Sugar 8.4 g

MEXICAN CAVIAR

Mexican Caviar image

This is a tasty make ahead appetizer that I truly enjoy. It can be made overnight or several hours in advance.

Provided by Chicagoland Chef du

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 (4 1/4 ounce) cans black olives, chopped
2 (4 ounce) cans green chilies, chopped
2 medium tomatoes, seeded & chopped
3 green onions, with tops, chopped
2 garlic cloves, mashed and chopped
1 jalapeno, seeded and minced (optional)
3 teaspoons olive oil
2 teaspoons red wine vinegar
1 teaspoon pepper
1 dash seasoning salt

Steps:

Combine all ingredients, except tomatoes (see notes) and chill overnight.
My notes:
Add the tomatoes right before serving to avoid making the dish too watery as they marinate overnight.
I prefer a medium (to fine) chop to the ingredients.
I would add jalapenos for heat.
Serve with Corn Chips for scooping.

MEXICAN CAVIAR (BEAN DIP)

Mexican Caviar (Bean Dip) image

Make and share this Mexican Caviar (Bean Dip) recipe from Food.com.

Provided by ShortandSweet NY

Categories Black Beans

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 10

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

Steps:

Drain and rinse the beans and peas.
Chop the pimentos.
Chop the celery.
Chop the onion.
Chop the jalapeños.
Add the corn.
Mix together the above solids:.
Then in a saucepan mix:
olive oil.
cider vinegar.
sugar.
Cook liquids until the sugar dissolves.
Pour liquid over the solids - cover and put in refrigerator for at least one hour.
Drain liquid and serve. Fritos scoops work great with the dip.

Nutrition Facts : Calories 279.2, Fat 18.7, SaturatedFat 2.6, Sodium 94.5, Carbohydrate 24.8, Fiber 5, Sugar 7, Protein 5.2

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