Mexican Caviar

This is such an easy dip to make and not as bad for you as some. As mentioned in the Italian Dressing post – I really had a craving for this and just had to make it!  All the different flavors really go well together and for the most part kids like this one (good way to get some veggies in them!).  If you have any leftovers, which does happen on occasion – it makes for a great snack during the day!

The final outcomes looks like you spent more time putting this together than you actually did!  Great for potlucks, parties and really any get-together!

Mexican Caviar

Mex Cav done

Ingredients

2 Roma tomatoes (or any nice ripe tomato)
1 Bell pepper (green or red)
1 small onion
1 bunch cilantro
1 can shoepeg corn (or you can use fresh or frozen corn)
1 can black beans or black eye peas
Homemade Italian dressing
Mexican seasoning (cumin, cayenne)

NOTE: I used corn that I had preserved from the summer.  I just let it defrost and get to room temperature, which allowed any water to drain.

1. Drain and rinse the corn and the beans, add to the bowl.

2. Chop fine: tomatoes, pepper, onion and cilantro and place into a bowl.

Mex Cav veggies

3. Make the Italian Dressing or if you are pressed you can use store bought Italian Dressing, add the extra Mexican spices to the dressing.

Mex Cav ready to mix

4. Add the dressing to the bowl and mix all together.

SO EASY!

This is best if it sits for several hours or better yet overnight in the refrigerator.  Before serving mix well.  Goes best with your favorite tortilla chips!

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2 Responses to Mexican Caviar

  1. Candace says:

    This sounds like the caviar we had at the family reunion. Looks fabulous but I am not a cilantro fan. Guess I could leave that out. : )

  2. deborah Wilhelm says:

    This is one of my favorites and always a huge hit; I usually serve it with both frito scoops and tortilla chips and the fritos go first. You can substitute parsley for cilantro. The recipe makes a huge amount so if I don’t think it will all be consumed, I only add the cilantro to the portion I expect to serve, which allows the rest to keep a bit longer.

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