Best Mexican Caviar Bean Dip Recipes
MEXICAN CAVIAR (BEAN DIP)
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
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
BEST-EVER TEXAS CAVIAR
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
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
TEXAS CAVIAR
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
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.
TEXAS CAVIAR DIP
I've seen other versions titled the same, but this one is by far my favorite. A fellow flight attendant shared it with me YEARS ago. I hate it I can't remember her name. It's quick and easy, and I always get requests for it. Depending on what you serve it with, it's a healthy, high fiber snack!
Provided by SpicyMomma
Categories Lunch/Snacks
Time 5m
Yield 3-4 Cups, 6-10 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the black beans thoroughly to keep dip from looking "muddy".
- Dump beans and corn into bowl.
- Squeeze in the juice from the lime.
- Add cilantro to taste.
- Chill.
- I think this dip is best served cold with Frito Scoops. You could also serve it with other chips, crackers, or tortillas, but I've seen people eat it with nothing but a spoon! It is best when made the day before, but it certainly doesn't have to be.
Nutrition Facts : Calories 255.5, Fat 1.2, SaturatedFat 0.3, Sodium 249.9, Carbohydrate 49.5, Fiber 13.3, Sugar 0.1, Protein 15.2
CLASSIC TEXAS CAVIAR
I adapted this texas caviar from one in a cookbook I received a long time ago, and now, I can't imagine a get-together at my house without this quick and healthy appetizer. -Becky Oliver, Fairplay, Colorado
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 5 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the peas, tomatoes, green pepper and onion. In a small bowl, whisk the dressing, lime juice, salt and pepper. Pour over black-eyed pea mixture and stir to coat. Cover and refrigerate for at least 1 hour. , Stir in avocado just before serving. Serve with chips.
Nutrition Facts : Calories 113 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 522mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
MEXICAN CAVIAR
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
Steps:
- 1. Chop onion & peppers. Mix all ingredients in large bowl with dressing. That's it!
MEXICAN CAVIAR
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
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.
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