New Mexico “Caviar”
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Credit: ACF Chef Robert Witte, CEC, CCA, AAC
From the Chef
“Use as a great chip dip, fish garnish or cool side dish on meat plates!”
Ingredients
1 cup roasted pinons
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 jalapenos, seeded and chopped
2 teaspoons red or green Tabasco hot sauce
1 tablespoons crushed garlic
1 teaspoon cracked black pepper
2 large avocados, seeded, peeled, diced
1 (303 can) black beans, drained and rinsed
1 (303 can) shoepeg corn, drained
2 bunches green onions, sliced into ¼-inch pieces
¼ cup cilantro, chopped
4 Roma tomatoes, diced
Instructions
1. Mix together the first eight ingredients in a large bowl. Set aside.
2. Mix together the remaining ingredients in a separate bowl. Fold in the second mixture into the avocado mixture. Refrigerate for at least two hours before service.
Yield
About 6 cups
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