Barbecue season is fast approaching!
What a great time to get together with family and friends.
One of the things that makes a barbecue so fun is that most of the time it entails a pot-luck to go with it.
If you are like me you want to take something that not everyone else will be taking. You also want to take something that will have mass appeal.
I have a great suggestion if this is the case.
Mexican Caviar
There are no fish eggs in it so you are safe. It is also super easy and almost everyone loves it. The recipe tells you to refrigerate it for 12 to 24 hours before serving but I can rarely wait that long to eat it.
What a great time to get together with family and friends.
One of the things that makes a barbecue so fun is that most of the time it entails a pot-luck to go with it.
If you are like me you want to take something that not everyone else will be taking. You also want to take something that will have mass appeal.
I have a great suggestion if this is the case.
Mexican Caviar
There are no fish eggs in it so you are safe. It is also super easy and almost everyone loves it. The recipe tells you to refrigerate it for 12 to 24 hours before serving but I can rarely wait that long to eat it.
If you compare the picture of the Mexican Caviar that I made to the recipe, you will see that I am missing the grape tomatoes cut in half and added just before serving. They really are very good in it but I don't buy them very often and I don't like to have to run to the store just for the one ingredient. Another change that I make to the recipe is that I usually use dry beans and cook them up instead of using canned beans. I will cook up 2 cups of the dry beans. This will give you more beans than the 2 cans called for in the recipe but we like the extra beans. When you are in a hurry the canned beans really come in handy.
To see the recipe click here Mexican Caviar
To see the recipe click here Mexican Caviar
Happy barbecuing!