Saturday, September 18, 2010

Mamacita's Caviar

What a name for a recipe, right?  My mom's friend Susan makes this most amazing bean concoction, and it truly does deserve to be called caviar.  Just for the record, I'm not a caviar fan, but most of us recognize it's one of those foods that's synonymous with special elegance.

Mamacita's Caviar is just as sophisticated and, in my humble opinion, a thousand times tastier.  A spectacular treat with chips, it's also terrific as a salad atop greens...or simply by itself.  My mom has made two batches since we've been here in Oregon, and I just can't get enough of the stuff.  It's the perfect food:  tons of texture, loaded with flavor, and healthy to boot. 

Mamacita's Caviar
Recipe courtesy of Susan Gilbert

1 16-oz. can black-eyed peas
1 16-oz. can black beans
2 fresh ears of corn (decobbed) or 1 16-oz. can corn
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/2 green pepper, chopped
1/2 red onion or Walla Walla Sweet Onion, chopped
1 bunch cilantro, finely chopped
Optional add-ins:  1 small can sliced black olives, 1 small can chopped green chilies, chopped avocado, chopped tomato, garlic

Drain all canned items. Mix all ingredients in a large bowl and add dressing of choice.  Susan and my mom like Paul Newman's Balsamic Vinegar dressing.  Add to taste (approximately 1/2 cup).


  1. This looks absolutely fantastic – very western US indeed. I've planned to make this for this weekend. Thanks for the great inspiration!

  2. Thanks, Jackie!! I hope you like it! Miss you!!