Mexican Caviar Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/2 cups - olive oil
  • 1/2 cups - white sugar
  • 3/4 cups - apple cider vinegar
  • 1 tablespoons - water
  • - salt and pepper, to taste
  • 1 cups - chopped finely chopped green pepper
  • 1 cups - finely chopped red pepper
  • 1 cups - finely chopped onion (I use red)
  • 1 cups - finely chopped celery
  • 1 cans - (large can) black beans, rinsed and drained
  • 1 cans - (large can) lentils, rinsed and drained
  • 1 cans - (small can) corn niblets, rinsed and drained
  • Directions:

    In a saucepan, mix together olive oil, sugar, vinegar, water and salt and pepper; bring to a boil. Cool.

    Mix chopped veggies together in a large bowl. Add olive oil mixture to the bowl and stir well.

    Stir in rinsed and drained black beans, lentils and corn.

    Let marinate overnight and then drain. Serve with tortilla chips.

    Keeps for 3 weeks in fridge.

    Brief Description

    Salsa dish made with peppers, onions, celery, corn and beans; best refrigerated overnight before serving.

    Main Ingredient:


    Category:  Cold Dips

    Cuisine:  Mexican

    Prep Time: 8 hour(s) 30 min
    Cook Time: 10 min


    Trudy Winterburn

    Posted By:


    Posted On:

    September 25, 2021

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