If you google “Mexican Caviar” you will find many versions of a black bean and corn dip/salsa. Some have longer lists of ingredients, but mine is paired down and simple. If you have extra time, and want to get creative, please do so. You cant mess this up.
Some great optional ingredients include: avocado, bell peppers, jalapeno pepper, your favorite hot sauce, tomatoes, the list goes on and on…
This stuff is so good/addictive that no one will realize how easy and affordable it is to make! I promised this recipe in my last post Southwestern Style Burgers since it pairs really well with the burgers. However, this dip is a perfect party side dish anytime of the year. I suggest those scoopable chips for this one.
Below I’ve listed the full sized (aka party sized) portion, but if you are making this with the left over partial cans of black beans and corn after making the Southwestern Style Burgers, then just add the following to the partial cans and mix well:
1/8 cup red wine vinegar
3-4 Tablespoons EVOO (or avocado oil)
2 green onions (finely sliced)
salt and pepper to taste
THE WHAT: 2 cans corn (rinsed and drained) - "Mexicorn" works well 2 cans black beans (rinsed and drained) 3-5 green onions (finely diced) - red onion is also great 1/2 cup red wine vinegar 1/4 cup EVOO (or other mild oil) 2-3 dashes cayenne pepper (to taste) salt and pepper to taste
- In a large bowl add all ingredients listed above and mix thoroughly.
- Refrigerate for 20 mins to overnight.
- Serve with chips, over the Southwestern Style Burger bowls, over grilled chicken, etc.