Mexican Caviar – Beth O’Neil Longbridge

Beth O’Neill shares her Mexican Caviar recipe. 

Ingredients:

1 CAN BLACK BEAN, RINSED AND DRAINED

I CAN BLACK EYED PEAS, RINSED AND DRAINED

2 CANS CORN, RINSED AND DRAINED

2 MEDIUM TOMATOES, CHOPPED

1 AVOCADO, CHOPPED

 DRESSING

½ CUP VEGETABLE OIL (THE PERSON WHO GAVE ME THIS RECIPE WAS QUITE SPECIFIC ABOUT NOT USING OLIVE OIL. DOES NOT DO WELL IN REFRIGERATOR)

½ CUP RED WINE VINEGAR

½ TSP OF SALT

SPLASH OF HOT SAUCE (TO TASTE)

½ CUP CHOPPED SCALLIONS

 

Directions:

COMBINE DRESSING INGREDIENTS IN A LARGE BOWL

ADD BEANS AND CORN ONLY. MIX AND STORE IN TIGHT CONTAINER IN THE REFRIGERATOR FOR AT LEAST 2 HOURS STIRRING OCCASIONALLY SO THE CORN AND BEANS ABSORB THE DRESSING

ADD CHOPPED TOMATOES AND AVOCADO JUST BEFORE SERVING.