Monday, July 5, 2010

Mexican Caviar Dip

Mexican caviar, sounds weird right, especially since fish eggs are not one of the ingredients. My mother makes this for most parties, and my friends and I have started doing the same (scary when you finally start acting like your mother). It's one of those fresh, healthy dishes that is really great as an appetizer at an outdoor gathering. This weekend, my good friend Julie brought it to our 4th of July celebration and it was a hit, the fireworks lasted longer than the dip did.
1/2 cup vegetable oil
1/4 cup red wine vinegar
1/2 teaspoon salt
1/8 teaspoon red pepper flakes

2 cans (16oz each) black beans, rinsed and drained
2 cans (11oz each) Mexican-style corn, drained
1/2 c chopped scallions
2 large ripe red tomatoes, finely chopped
2 avocados, halved, pitted, peeled & chopped

1. Mix dressing in a large bowl. Add beans, corn & scallions.

2. Marinate, stirring occasionally, at least 3 hours, but no more than 6 hours.  (I have also done this with less than 3 hours and it has been fine)

3. Just before serving, stir in the tomatoes and avocado.


  1. i made this for the 4th too and like you said...huge hit! love this dip!

  2. It might be weird but look delicious to me though.

  3. Replies
    1. You should try the REAL thing!
      Ahuahutle, the famous "Mexican caviar," is composed of the eggs of five species of aquatic hemipterans, four species in the family Corixidae and one species in the Notonectidae. The adult bugs, known as axayacatl, are also eaten but considered less of a delicacy.