Baja Caviar
"My all-time favorite appetizer! My family doesn't eat it so much as shovel it. Best served with tortilla chips and cold Pacificos. At the beach. On the Sea of Cortez." -Fern Corraini
Tips: Serve at room temperature.
Use way more salt than you think is prudent.
Add the diced avocados just before serving.
3 c. black beans, rinsed
1 sm can corn, drained
1 c. canned hominy, rinsed (the white corn looks so good in this dish but garbanzos,
white beans, kidney beans, blackeyed peas all work well)
½ c. sliced black olives, drained
1 pepper, diced (green? red? orange? I like a mixture)
1 jalapeno, finely diced with seeds
2 large tomatoes or 3 romas, diced (you don’t want much juice)
½ c. chopped parsley
½ c. chopped cilantro
2 avocados, chopped
Sometimes I throw in chopped green onions, diced red onion, mango or pineapple.
No rules.
Dressing:
about 1 T. of Dijon mustard
lots of minced garlic
¼ c. red wine vinegar
¼ c. lime or lemon juice
salt to your taste...but at least 1/4 t.
lots of pepper
hot sauce to your taste
Mix well and then add about ½ c of olive oil in a thin stream til it’s incorporated.
If you want to use bottled Italian dressing you’ll need to add some Dijon and lime because it needs to be strongly flavoured. Make it zippy
Pour the dressing over the caviar. Let sit for at least an hour. Add avocados, mix lightly.
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