Credit for this dish goes to Maricruz Avalos Flores at M.A. Kitchen
This Mexican Caviar recipe is a vibrant mix of beans, corn, and fresh veggies, all tossed in a tangy vinaigrette. It is a crowd-pleaser and makes the perfect dip or side dish for gatherings, potlucks, and barbecues!
Ingredients:
- 1.5 cups corn kernels - canned or fresh
- 1.5 cups black beans - drained and rinsed
- 1 cup black-eyed peas - drained and rinsed
- 1.5 cups cherry tomatoes - quartered
- 1 medium ripe avocado - diced
- 1 cup green bell peppers - diced
- 1 cup red bell peppers - diced
- 2/3 cup red onion - diced
- 1/4 cup jalapeño peppers - chopped
- 1 small bunch cilantro - chopped (Optional)
Dressing:
- 3 Tablespoons olive oil
- 2 Tablespoons white vinegar
- 1 lime (juiced, about 2 Tablespoons)
- 1 ½ teaspoons honey (or sugar)
- 1 teaspoon chili powder or hot paprika
- ½ teaspoon ground cumin
- ¼ teaspoons garlic powder
- salt & pepper (to taste)
Preparation:
Place all diced vegetables, beans, and chopped cilantro in a
large mixing bowl.
Add all ingredients for the dressing in a jar and close it
with a tight lid.
Shake the jar until all ingredients are nicely emulsified.
Pour the dressing into the bowl with vegetables and toss
everything until nicely coated.
Taste and adjust seasonings if needed.
Chill the salad in the fridge for 20-30 minutes then serve
with chips.
Blessed be… and happy cooking!