Mexican Caviar Bean Dip Recipes

SPICY BEAN SALSA

Steps:

• In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

MEXICAN CAVIAR

Steps:

• 1. Open all cans, drain liquids, and pour each into large serving bowl. Mix well.
• 2. Chop up onion, pepper and cilantro and add to bowl. Mix well.
• 3. Stir in all dressing ingredients in small saucepan and bring to a boil. Let cool completely before pouring over canned ingredients. Serve with tortilla chips.

COWBOY CAVIAR

Steps:

• To make the dressing, in a small bowl whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt to taste (I like 1 teaspoon).
• In a large bowl, add tomatoes, black-eyed peas, black beans, corn, red onion, bell peppers, and cilantro. Drizzle with the dressing and stir to combine. Cover and chill until serving time.

LAYERED REFRIED BEAN DIP

Steps:

• In a 13 x 9 inch baking dish, spread refried beans to cover the bottom.
• Mix together sour cream, mayonnaise and taco mix.
• Spread sour cream mixture over refried beans.
• Sprinkle sliced green onions, diced tomatoes, and sliced olives over top the sour cream.
• Top with shredded cheddar cheese. Lightly press on cheese to press into sour cream.
• Refrigerate until ready to serve.
• Serve with tortilla chips.

MEXICAN CAVIAR (BEAN DIP)

Steps:

• Drain and rinse the beans and peas.
• Chop the pimentos.
• Chop the celery.
• Chop the onion.
• Chop the jalapeños.
• Add the corn.
• Mix together the above solids:.
• Then in a saucepan mix:
• olive oil.
• cider vinegar.
• sugar.
• Cook liquids until the sugar dissolves.
• Pour liquid over the solids - cover and put in refrigerator for at least one hour.
• Drain liquid and serve. Fritos scoops work great with the dip.

CUBAN BEAN DIP

Steps:

• Mix all ingredients, except tomatoes. Chill well - overnight is best. Mix in tomatoes just before serving.

MEXICAN CAVIAR

Steps:

• In a medium bowl, mix together tomatoes, green onions, olive oil, tarragon vinegar, green chile peppers, black olives, garlic salt and salt. Cover and refrigerate 6 hours or overnight before serving.

MEXICAN CAVIAR

Steps:

• Mix beans, corn, cilantro, onion and jalepenos in a bowl. Add olive oil, red wine vinegar, lime juice, cumin, salt and pepper. Stir well and taste. If needed, add additional oil, vinegar, lime, cumin, salt or pepper. Stir diced avocados with a bit of lime juice so they don't brown. Add avocados and tomatoes to salsa and mix well. If you have time to make ahead and refrigerate the flavors develop better over time (wait and add avocado just prior to serving). Serve with tortilla chips.

MOE'S MEXICAN CAVIAR

Steps:

• Once the juice has cooled down mix into the bowl of vegetables. You will notice that there will be excess of juice that you will want to drain off. You can store in jars and keep in refrigerator for three weeks. Serve with Nacho Scoopers or crackers.