Recipe: Charleston Caviar

Here’s a great summer appetizer: Charleston Caviar. It takes just a few minutes to throw together and is fresh, healthy and delicious. I typically serve it with tortilla chips, but it is also great served alongside grilled chicken or in a wrap!

Charleston Caviar
makes about 6 cups

2 cans black beans, drained and rinsed
1 can mexicorn/fiesta corn, drained
1/2 red onion, diced small
1 cucumber, seeded and diced small (I leave the peel on for color)
1 can petite diced tomatoes, drained (or 2 cups fresh summer tomatoes, diced)
1 envelope Good Seasons Italian Dressing, prepared with red wine vinegar

Combine all ingredients in large bowl and toss with dressing. Cover and chill 6-8 hours or overnight, stirring occasionally. Drain dressing before putting in your serving dish. Serve with tortilla chips. (One bag of Tostitos small round chips is just enough for this much caviar.)

My friend Quin shared this recipe with me. Thanks, Quin!

If you like this, you might also enjoy Lakeside Salsa.


5 responses to “Recipe: Charleston Caviar

  1. Did you take these pictures, MB? Very nice!!!

  2. Thank you for posting this – it reminds me of how much I love it. Thanks to your post I will be making some today and I plan to always have a bowl of this in fridge this summer – so many uses. xoxo

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