Mexican Caviar

This is a family favorite recipe and a fun new take on the traditional chips and salsa.  You can find some healthier baked chip options to serve with this to make sure you don’t spend too many pp values when snacking.  I made this for a 4^th of July barbeque I hosted last week.  I chose to serve it with blue corn chips which was a tasty choice!

Servings:  12

Size:  1/12 of the recipe

Points Plus: 4pp

Level of Difficulty:  Easy

Prep Time: 15 minutes

Cook Time:  n/a

Rating: 5 stars – Excellent

Ingredient List:

1 can shoepeg corn

1 can black eyed peas

1 can black beans

1 tomato, diced

1 avocado, diced

¼ cup red onion, chopped

½ red pepper, chopped

¼ cup fresh cilantro

Dressing:

¼ cup red wine vinegar

¼ cup olive oil

2 cloves garlic, minced

1 tsp. cumin

Salt & Pepper to taste

Directions:

Drain and rinse the peas, beans and corn; add to a large bowl.  Add in chopped tomato, onion, red pepper and cilantro.  Mix the dressing together with a whisk in a small glass measuring cup.  Pour the dressing over the salad and mix well.  Refrigerate if you aren’t serving immediately.  Add in the diced avocado just before you plan on serving to avoid browning. 

Tip:

It might be difficult to find a can of black-eyed peas.  I looked at a few different stores and was unsuccessful.  A good substitute is pinto beans! 

XOXO Megan