Mexican Caviar is a staple at all of my family's summertime gatherings. It is a sweet bean and pepper salsa served on tortilla chips. Although, we have also thrown it into tacos and fajitas. This stuff is addicting and pretty healthy. I threw together a batch of this for a softball party we attended last weekend. I had made a few substitutions for missing ingredients, but the original recipe is the best!
1 can pinto beans
1 can black beans
1 can black eyed peas (found near the canned beans)
1 can shoepeg corn (found near the canned corn)
1 can diced/sliced jalapeno peppers
1 bunch green onions
1 green pepper
1 red pepper
1/2 c. sugar
1/2 c. olive oil
1/2 c. cider vinegar
1. Bring cider vinegar, olive oil, and sugar to a boil. Whisk to dissolve the sugar. Remove from heat immediately and let cool to at least room temperature.
2. Pour pinto beans, black beans, and black eyed peas into a colander and rinse.
3. Check out the size of the jalapeno peppers and dice if necessary.
4. Dice green and red pepper.
5. Dice green onion.
6. Toss all ingredients into a large Tupperware bowl with a tight-fitting cover.
7. Add the cooled vinegar dressing and stir.
8. Let this sit over night, or at least for a few hours before serving.
Serve with your favorite corn tortilla chips or Fritos. This will keep for about a week, which is a good thing because it makes a huge batch!