Texas Caviar
A delicious (and less expensive) take on the "elegant" caviar! Refreshing and delicious! Everyone loves an easy appetizer!
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Appetizer, Dip
Cuisine: American
Keyword: Texas Caviar
Author: Debbie
- 4 cans black beans, drained and rinsed
- 1 can garbanzo beans, drained and rinsed
- 3 medium tomatoes, diced
- 1 green onion, sliced
- 1 cucumber, diced
- 2 small cans corn (14.5 ounces each), drained and rinsed (*see Gr8 tip below)
- 1 Lime, juiced and measured
- Olive oil, equal amount as lime juice
- Sea salt
- ¾ cup cilantro leaves, chopped
- 1 avocado, sliced or diced
Prevent your screen from going dark
In a large bowl, combine thoroughly both beans, tomatoes, onion, cucumber and corn.
In a small bowl, whisk together the lime juice and olive oil. Season with sea salt to your taste.
Add dressing to the bean mixture. Gently and thoroughly combine (I mix it gently with my hands).
Taste test for seasoning. Need more Lime juice? Salt?
Stir in the chopped cilantro.
Place the bean mixture in your serving dish of choice.
Arrange avocado pieces on top.
Serve with tortilla chips.
Gr8 Tip:
- Another way to serve Texas Caviar is similar to a layered dip, with a layer of refried beans on the bottom.
- *An alternative to the canned corn is to use frozen corn (3 cups, thawed). I like the frozen, bagged fire roasted corn at Trader Joes.