Mexican Caviar

🧂 Ingredients

• 1 15- ounce can black beans
• 1 15- ounce can black-eyed peas
• 10 cherry tomatoes

  halved
• 1 cup corn

  canned, fresh, or frozen
• 1/2 cup diced mango

  fresh or canned (optional)
• 1 medium avocado

  pitted and chopped
• 1 jalapeno

  seeded and diced (sub with 1/3 cup diced red bell pepper)
• 1/3 cup diced red onion
• 1/3 cup cilantro leaves

  roughly chopped
• 1/3 cup olive oil
• 1/4 cup fresh lime juice
• 1 tablespoon honey or agave syrup
• 1 teaspoon mild chili powder
• 1/4 teaspoon garlic powder
• salt and black pepper to taste

Instructions

• 1 Rinse and drain the black beans and black-eyed peas. Place them in a large bowl
  with the tomatoes, corn, mango, avocado, jalapeno, and red onion.
• 2 In a separate bowl, combine olive oil, lime juice, honey, chili powder, garlic
  powder, salt, and black pepper.
• 3 Pour vinaigrette over the bean mixture, add chopped cilantro, and gently fold to
  combine.
• 4 Transfer the caviar to a serving dish, cover it with plastic wrap, and place it
  in the refrigerator for 2-8 hours before serving.
• 5 Serve with tortilla chips.
• 6 Store leftover Mexican caviar in an airtight container in the refrigerator for
  1-2 days after initial preparation. Do not freeze.

Nutrition Info