Serve poor man’s caviar with pita bread or tortilla chips for a bright, refreshing, and mouthwatering combination. Red wine vinegar, canola oil, and hot pepper sauce are blended with avocados, tomatoes, green onions, black beans, and Mexicorn. A crowd pleaser every time! Serve with pita bread or tortilla chips.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
Ingredients
- 2 large avocados – peeled, pitted, and chopped
- 3 plum tomatoes, chopped
- 1 bunch green onions, chopped
- 1 (14.5 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can Mexicorn, drained
- ¼ cup red wine vinegar
- ¼ cup canola oil
- hot pepper sauce to taste
Instructions
- Stir together avocados, tomatoes, green onions, black beans, and Mexicorn in a large bowl. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover the bowl and chill in the refrigerator for 1 hour.
Reviews
I would like to make this again, but I’m not sure what happened. It turned a little mushy, and wasn’t as crisp and vibrant as I had thought it might be. I think I chopped the avocados a little too small. This was the first time I’ve worked with them, so I’m not too confident that I really knew what I was doing. My daughters had to school me in how to cut them up….the avocados I mean. The recipe, as published, will support over a dozen finger smackers….I may cut the recipe in half considering the number of usual guests that I’d be making this for as an option. It was good – but I know it can be better…and that’s on me. 🙂
I made this using olive oil and I added lime juice. Also, used 1 can of diced tomatoes in place of the fresh tomatoes. Have made it several times…delicious!
Poor Man’s Caviar Haiku: “3 stars as written. This called out for seasoning. Served in scoop-y chips.” I had a bite w/in the one hour of chilling this recipe (prepared as directed) and found it on the vanilla side of flavorful, so I added a chopped garlic clove, 1/4 tsp. salt, 1/4 tsp. pepper, and the juice of 1/2 a lime. I wanted to add cilantro, but figured it’s one of those love-it-or-hate-it herbs and was serving this as a cookout side and erred on the side of pleasing everybody. And well, everybody WAS pleased, although those in attendance who know me were disappointed that I didn’t make my usual “Texas Cavier” b/c I wanted to try something new w/ black beans instead of b’eyes. What little leftovers there were got tastier as the day went on, but the avocado is better to add just when you are serving so it doesn’t turn to brown glop.
We’re not a big fan of foods outside our comfort zone, and neither of us had ever as much as seen an avacado before, but I was hoping other people would appreciate this dish, and it seemed easy enough to make….turns out, I enjoyed it, and so did the party-goers. We had fun peeling and pitting the avacodos, and using 3 medium-sized ones, we became fast experts in the preparation of this fruit (use a plastic knife and you can’t go wrong). We didn’t find the exact size of the mexi-corn can that the recipe called for, so we used 2 smaller cans that added up to an extra couple ounces. If you find the same in your store, I’m sure the extra didn’t negatively alter the results. The recipe yielded a considerable dish, and combined with tortillas or pita chips, you’ve got a great contribution to any party. For the right event (I think this fits best with a summer theme), we’d certainly make this again.
very nice! i found it a bit dry so next time i will add something. makes a lot
love it love it love it. Easily adaptable to your tastes if you like it hot or mild, or if you are like me and like a lot more avocado!.
Very good. I did not add the oil and it was still great. Got better after sitting in the fridge overnight.
This is awesome and whenever I make it I receive so many compliments that it’s a little embarrassing how easy it is. I usually skip the green onions and keep the avocado in larger chunks. Last time I made, I threw in some oil that I had made with roasted garlic soaking in it and it was excellent. I’ve never found mexicorn and always use regular canned corn and it turns out great. Lately, we’ve been enjoying it with blue nacho chips. One of the easiest flavourful & unique recipes I’ve ever found on this site. Thanks for the submission!
Garlic needed 🙂
This is very similar to the Texas Caviar recipes but w/ avocado instead of black eyed peas. I’d take avocado over the peas any day! 🙂
Very good… followed the recipe exactly except for adding a little lime juice… it’s important to give the flavors some time to merge before serving.
Made this for a Labor Day family picnic and it was a hit. When I told someone what I was bringing, they said no one would eat it. Were they ever wrong. I had so many compliments, I felt like Martha Stewart.
Fantastic dish! Fresh and healthy ~ my only suggestion is to add more of everything! Also, to use fresh peppers and corn verses the canned stuff. Yummy!
With the additions of lime juice, cilantro, garlic and green tabasco, this was a HIT at the Mexican party I brought it to last night. Looks pretty, tastes great and is EASY. A keeper.
Delicious! I’ve never seen this made with avocado before, but it was a nice addition. I live in Japan and can’t find black beans, so I added garbanzo beans instead.
oh my… I could eat the WHOLE BOWL of this stuff!! I made a couple adjustments based on what I like and what I had on hand. I don’t really like tomatoes, but I did add some picante sauce and salsa (finishing off what was at the bottom of the jars. haha). I also threw in some minced garlic, salt and pepper, and I used a little balsamic vinegar because that’s what I had on hand (I used way less than what was called for). This is SO good and gets better the longer you leave it in the fridge.
This stuff rocks my socks off. If you haven’t made it- you need to. Everyone will love you. It is a little plain as written, but I always add lots of fresh cilantro and lime. Also garlic, some chiles if you’re feeling wild, and of course salt and pepper. I always add a little balsamic vinegar to it as well. So yes, I modify the heck out of it, but I’m giving it 5 stars anyway because it’s that darn good. I made an enormous tub of this last summer for a family gathering and it was completely gone within ten minutes. This is the crack cocaine of dips.
I loved this! I omitted the hot sauce and added a squirt of lime.
This was amazeing. Did add the garlic & the zest and juice of 1 lime. Only had dry celantro so can only imagine how even greater it would be when useing the fresh. Used regular canned corn and some chopped fresh red bell pepper. Our guests left with big smiles, a small togo pack, and the recipe. Will certainly make again.
Very good!
Delicious and nutritious! In addition to eating with the chips or pita, this fills warm, soft tortillas quite nicely. Use avocados that are just ripe – not over ripe avocads that are soft and mushy. Also, mix gently. This will prevent your Mexican Caviar from looking very unappetizing. Thanks so much!