Moes Mexican Caviar Recipes

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

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

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

MEXICAN CAVIAR

Mexican Caviar image

This is super easy and is great with so many things. You can eat it as a dip with tortilla chips, top a baked potato or salad greens with it or spoon over fish, chicken or steak. I usually bring it to parties as a dip and everyone asks for the recipe.

Provided by Shannon Smith

Categories Vegetable Appetizers

Time 10m

Number Of Ingredients 8

Ingredients

1 can(s) black beans
1 can(s) black olives, chopped
1 can(s) black-eyed peas
1 green pepper, diced
1 red pepper, diced
2 can(s) mexi-corn (2-3 cups fresh or frozen corn can also be used)
1 small red onion, diced
1 bottle zesty italian salad dressing (must be zesty)

Steps:

1. Chop onion & peppers. Mix all ingredients in large bowl with dressing. That's it!

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