Poor Man's Caviar

Poor Man's Caviar

72
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"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."
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Ingredients

15 m servings 267 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 17.9 g
  • 27%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 345 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Stir together avocados, tomatoes, green onions, black beans, and Mexicorn. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover, and chill 1 hour.

Reviews

72
  1. 99 Ratings

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Most helpful positive review

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.

Most helpful critical review

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.

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.

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. ...

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.

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.

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...

I was feeling a little creative and decided to serve this as a "salad" to go with a Mexican dish . It was fantastic. I added one chopped red bell pepper and used frozen corn but everything else ...

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...

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, ...