"A colorful, light, and delicious concoction to serve with tortilla chips or pita bread. Avocados, tomatoes, green onions, black beans, and Mexicorn are combined with red wine vinegar, canola oil, and hot pepper sauce. Always a crowd pleaser! Serve with tortilla chips or pita bread." — FAIRBORN
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avocados - peeled, pitted, and chopped
plum tomatoes, chopped
green onions, chopped
1 (14.5 ounce) can
black beans, rinsed and drained
1 (11 ounce) can
red wine vinegar
hot pepper sauce to taste
Really enjoyed this when prepared per directions.Then I added lime zest and juice and fresh cilantro and it is delecious beyond description!Thanks for this recipe....its a new favorite.
I thought the flavor was so-so. I think it would have been better if I hadn't used ultra-ripe avacados, they turned to a soupy mush istead of staying in nice cubes.
As written, this recipe is a bit bland. I improved the flavour by adding lime juice, chopped cilantro, minced garlic and sea salt. Much, much better after those additions.
I modified this quite a bit incorporating suggestions of other reviewers. I first made it during the winter when good tomatoes were hard to find. As modified i likeed both the ease and taste.
--2 avocado, peeled and cut into bite-size chunks (make sure avocados not too ripe. Stores better and longer if avocado a little green)
--2 medium cans of diced tomatoes and 1 medium can of diced tomatoes with chilis (all very well drained). Omitted chilis, green onions, hot sauce, and roma tomatoes.
--Zest and juice of one lime
--Large bunch of cilantro (finely chopped) (fresh cilantro is key to taste)
--1 tablespoon of store bought minced garlic (the fresh garlic was a little raw tasting)
--1 can whole kernel corn (drained; we like the taste of vacuum packed corn best)
--2 cans black beans rinsed and drained
--1/4 cup Red Wine Vinegar
--1/4 olive oil
--salt and pepper to taste.
Mix all together and store in refrigerator. Makes a great side that goes with so many things--chips, crackers, or just by itself. I've shared this recipe with many people. We LOVE poor man caviar
A very simple and delicious recipe! I like to use zesty italian dressing instead of oil and vinegar, and I also use diced fresh bell peppers and plain shoepeg corn.
This is a dish that's so good you want to go back for more, even though you're already full. I served it as a side dish (with Tomatillo Soup, also from this site), so I chopped the pieces bigger. Also, I used fresh corn and red bell pepper instead of canned Mexicorn. This is a new favorite!
Really good and easy! The kids, ages 14 and 3, wouldn't eat it, but they're super-picky anyway. I had this at a pool party a few weeks ago and couldn't wait to make it myself. I didn't change a thing other than adding a dash of salt and pepper. Served it with tortilla chips.
Thanks for the tasty and nutritious recipe!
YUM! This was not a particularly pretty dish but it tasted great. I used 3 avocados and after I chop them up I squeeze some lemon or lime juice on the avocado, red onion instead of green onion, and about a 1/3 cup of chopped cilantro. I have tried it with the dressing listed in the recipe and also tried it with Italian dressing and liked the Italian dressing better. Make sure your avocados are firm yet ripe. Don't mix everything until all of the ingredients are in the bowl. The more you stir it the uglier it looks.I have also used canned tomatoes instead of fresh and it worked out fine - just drain the tomatoes well. A can of rotell tomatoes adds that extra heat if desired. This one is a keeper. Great with the Frito lay scoops! ADD SOME CILANTRO - IT MAKES IT EVEN BETTER!!
* Percent Daily Values are based on a 2,000 calorie diet.
Poor Man's Caviar
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 161
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