Print this page

Mexican Caviar

2 TBL Olive Oil
1/8 cup red wine vinegar
1/2 tsp Tabasco sauce
1/2 tsp salt
1 can (16 oz) black beans, drained and rinsed
1 can (11 oz) corn, drained and rinsed
1 large tomato, chopped
1 ripe avocado, pitted, peeled and diced
2 scallions, sliced
1 TBL fresh cilantro
Corn Chips

Combine oil, vinegar, Tabasco sauce and salt in large bowl; mix well. Stir in black beans, corn, tomatoes, avocados, scallions and cilantro; toss until well blended.

Let stand about one hour before serving.

Serve with corn chips.

Makes about 4 cups.


This recipe comes from Dan Moreau, a family friend.  We generally order artichoke dip as an appetizer when dining at restaurants.  This dish was served at a Christmas gathering with the Moreau family and friends in 2001 and it is as good as or better than the restaurant version.

2 cups shredded Mozzarella cheese
1 cup shredded Parmesan cheese
¾ cup mayo
½ tsp garlic powder
1 can Artichoke hearts, chopped

Pre-heat oven to 350 degrees.  Drain artichokes and chop if necessary.  Mix all ingredients (use hands if needed).   Spread into shallow baking pan or dish.  Bake 30 minutes until the edges are golden brown.   Serve warm with crackers, chips, or bread.


Previous page: Recipe - Texas Caviar
Next page: BBQ Pulled Pork