"Mexican" Caviar

Now if you don't like attention and don't like talking to people then this is NOT the dish that you would bring to a pot luck. I can't count the number of people at various pot lucks who have asked me for this recipe. People who don't even like peppers and beans have told me that they love this dish. I don't know what it is but this dish is seriously delicious (and highly addicting)!

I got this recipe from a coworker while I was at a clinical rotation as a student. She brought it in for the Christmas potluck and I have been hooked since. She didn't have a name on the recipe so I've decided to term it "Mexican" Caviar. "Mexician" because it isn't exactly Mexican - it has beans, corn, and peppers - which are all in Mexican dishes but it doesn't exactly taste Mexican. Caviar because it is cut into tiny little pieces (plus its fun to write Caviar on potluck sign ups and see people's faces).

I start off by draining and rinsing the black beans, pinto (cannellini) beans, and corn

Cut the green pepper, red pepper, and red onion into small pieces

Combine black beans, pinto (cannellini) beans, corn, green pepper, red pepper, and red onion in a large bowl

In a small saucepan combine sugar, vinegar, and oil and put on high

Once dressing mixture starts to rapidly boil, continue boiling for 1 minute than remove from heat.

Pour dressing over veggies, refrigerate over night. Pour off the liquid before servings.

Serve with Scoops Tortilla Chips & Enjoy :)

"Mexican" Caviar

Ingredients:

1 can of black beans

1 can of pinto beans (cannellini)

1 can of white corn

1 green pepper

1 red pepper

1/2 red onion

1/2 cup white sugar

1/2 cup white (or cider) vinegar

1/4 cup of cooking oil (don't substitute olive oil)

Drain and rinse black beans, pinto beans, and white corn

Cut red pepper, green pepper, and red onion into small pieces (about the size of corn)

Combine black beans, pinto beans, corn, red pepper, green pepper, and red onion in a large bowl.

In a saucepan combine white sugar, white vinegar, and cooking oil - set on high. Once dressing mixture starts to rapidly boil, continue boiling for 1 minute than remove from heat.

Pour dressing over veggies.

Refrigerate over night. Pour off the liquids before serving 

Serve with scoops tortilla chips, enjoy, and be ready to share this recipe with everyone!