Best Mexican Caviar Recipes

MEXICAN CAVIAR (BEAN DIP)

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.

MOE'S MEXICAN CAVIAR

Steps:

• Once the juice has cooled down mix into the bowl of vegetables. You will notice that there will be excess of juice that you will want to drain off. You can store in jars and keep in refrigerator for three weeks. Serve with Nacho Scoopers or crackers.

OLIVE DIP AKA MEXICAN CAVIAR

Steps:

• 1. Using a large mixing bowl, open the cans of olives and drain well. Then slice each olive into about 4 pieces..do that with both cans of olives. Then open jar olives, drain and slice also, add to bowl.
• 2. Chop tomatoes, onions and garlic and add to same bowl. Mix well. Then add the olive oil, red wine vinegar, salt and pepper and mix again.
• 3. It is best to let this sit in the fridge, covered, overnight, stir every now and then to blend flavors. Serve with Frito Scoops. I have also used tortilla chips, but everyone seems to like the Scoops the best.

MEXICAN CAVIAR

Steps:

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

MEXICAN CAVIAR

Steps:

• 1. Open all cans, drain liquids, and pour each into large serving bowl. Mix well.
• 2. Chop up onion, pepper and cilantro and add to bowl. Mix well.
• 3. Stir in all dressing ingredients in small saucepan and bring to a boil. Let cool completely before pouring over canned ingredients. Serve with tortilla chips.

MEXICAN CAVIAR

Steps:

• Mix beans, corn, cilantro, onion and jalepenos in a bowl. Add olive oil, red wine vinegar, lime juice, cumin, salt and pepper. Stir well and taste. If needed, add additional oil, vinegar, lime, cumin, salt or pepper. Stir diced avocados with a bit of lime juice so they don't brown. Add avocados and tomatoes to salsa and mix well. If you have time to make ahead and refrigerate the flavors develop better over time (wait and add avocado just prior to serving). Serve with tortilla chips.

MEXICAN CAVIAR

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

Steps:

• In a medium bowl, mix together tomatoes, green onions, olive oil, tarragon vinegar, green chile peppers, black olives, garlic salt and salt. Cover and refrigerate 6 hours or overnight before serving.

MEXICAN CAVIAR

Steps:

• Blend all the above ingredients and preferably let sit overnight.
• Serve with Fritos Scoops Corn Chips.
• Recipe easily doubled.

MEXICAN CAVIAR

Steps:

• In a medium bowl, mix together tomatoes, green onions, olive oil, tarragon vinegar, green chile peppers, black olives, garlic salt and salt. Cover and refrigerate 6 hours or overnight before serving.