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Prairie Caviar

Casual and irresistible, this hodge-podge of vegetables and beans is a welcome appetizer at outdoor gatherings.
Course Appetizer
Author Cathy Thomas

Ingredients

  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons hot sauce
  • 2 teaspoons vegetable oil or extra-virgin olive oil
  • 1 medium clove garlic minced
  • 1 small sweet onion or 1/2 medium sweet onion diced
  • Freshly ground black pepper
  • 1 (15-ounce} can black beans drained, rinsed
  • 1 firm-ripe avocado halved, peeled, pitted, diced
  • 1 11-ounce} can corn kernels, drained (or fresh grilled corn
  • 2/3 cup thinly sliced green onions including dark green stalks
  • 1/2 cup chopped fresh cilantro
  • 1/2 pound Roma tomatoes coarsely chopped
  • Salt
  • Tortilla chips

Instructions

  1. In large bowl, mix vinegar, hot sauce, oil, garlic, sweet onion, and pepper to taste. Add beans and avocado; gently toss.
  2. Add corn, green onions, cilantro, and tomatoes. Mix gently to coat. Add salt to taste and additional pepper if needed. Accompany with tortilla chips for dipping.

Recipe Notes

Put out an assortment of hot sauces, so guests can kick up their servings to meet individual tastes.