Mexican Caviar (Bean Dip)

1. Drain and rinse the beans and peas.

2. Chop the pimentos.

3. Chop the celery.

4. Chop the onion.

5. Chop the jalapeños.

6. Add the corn.

7. Mix together the above solids:.

8. Then in a saucepan mix:

9. olive oil.

10. cider vinegar.

11. sugar.

12. Cook liquids until the sugar dissolves.

13. Pour liquid over the solids – cover and put in refrigerator for at least one hour.

14. Drain liquid and serve. Fritos scoops work great with the dip.

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Nutrient	Quantity
Total fats	220.1301 g
Protein	62.8246 g
Carbohydrates	249.687 g
Energy	3195.0091 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.4524 g
Water	144.1754 g
Aspartic acid	7.6 g
Calcium, Ca	376.3561 mg
Fiber, total dietary	45.0825 g
Fatty acids, total saturated 22:0	0.2786 g
Niacin	5.6862 mg
Arginine	3.8887 g
Riboflavin	0.5613 mg
Tocopherol, beta	0.2376 mg
Fatty acids, total saturated 20:1	0.6718 g
Glutamic acid	9.5807 g
Sodium, Na	26.8577 mg
Fatty acids, total saturated 16:1 undifferentiated	2.7108 g
Total lipid (fat)	220.1301 g
Manganese, Mn	3.4117 mg
Fructose	0.3585 g
Proline	2.6642 g
Fatty acids, total saturated 16:0	25.384 g
Sucrose	66.7879 g
Choline, total	193.7754 mg
Sugars, total	73.432 g
Serine	3.4175 g
Fatty acids, total saturated 18:0	4.2825 g
Vitamin B-6	0.8318 mg
Selenium, Se	9.4268 g
Ash	10.7885 g
Fatty acids, total saturated 18:1 undifferentiated	154.2988 g
Pantothenic acid	2.6148 mg
Phenylalanine	3.3972 g
Copper, Cu	2.4618 mg
Betaine	0.216 mg
Thiamin	2.6177 mg
Methionine	0.9453 g
Iron, Fe	16.2986 mg
Carbohydrate, by difference	249.687 g
Phosphorus, P	1034.0414 mg
Folate, total	1291.3943 g
Tocopherol, gamma	1.7928 mg
Alanine	2.6322 g
Valine	3.2867 g
Fatty acids, total saturated 18:2 undifferentiated	22.0515 g
Glycine	2.4519 g
Glucose (dextrose)	0.1195 g
Fatty acids, total saturated 14:0	0.0029 g
Zinc, Zn	10.6842 mg
Isoleucine	2.7748 g
Fatty acids, total polyunsaturated	24.5039 g
Fatty acids, total polyunsaturated 17:1	0.27 g
Leucine	5.0172 g
Vitamin A, IU	49.4453 IU
Folate, DFE	1291.3943 g
Tryptophan	0.7446 g
Phytosterols	477.36 mg
Fatty acids, total saturated 20:0	0.8942 g
Tyrosine	1.7684 g
Vitamin K (phylloquinone)	146.3199 g
Fatty acids, total saturated	30.8898 g
Histidine	1.748 g
Fatty acids, total monounsaturated	157.9536 g
Threonine	2.6439 g
Folate, food	1291.3943 g
Fatty acids, total polyunsaturated 17:0	0.0475 g
Vitamin E (alpha-tocopherol)	31.6068 mg
Magnesium, Mg	504.683 mg
Lysine	4.3134 g
Potassium, K	4422.295 mg
Cystine	0.6835 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.33 cup	268.66	67.1987	0
Olive oil	1 cup	1909.44	0	216
Celery	2	0	0	0
jalapeño	1 jar	0	0	0
cider vinegar	0.5 cup	25.095	1.1114	0
black eyed pea	1 can	0	0	0
black bean	1 can	991.8141	181.3769	4.1301
white shoepeg corn	1 can	0	0	0
purple onion	1	0	0	0
pimiento	1 jar	0	0	0