Mexican Caviar

I found this great appetizer recipe over at justjennrecipes .  It's a wonderful combination of ingredients and I'm tickled to add it into my snackin' rotation.  ;)  It's a fairly healthy dip too...which is a nice bonus. 

I tweaked a bit here and there, but I didn't change much.  Next time I will use chopped black olives...I had sliced in the cabinet and I didn't think to give them a rough chop.


Mexican Caviar

1 tbls spicy olive oil
1 tbls red wine vinegar
2 teaspoons Cholula hot sauce
1 can no salt added petite diced tomatoes, drained
1/2 cup corn
1 small can sliced black olives
3 jalapeno peppers, diced
1 avocado, diced
1 tbls diced garlic
1 tsp lime
1/8 tsp cajun seasoning
1/8 tsp ground pepper

Mix together the diced tomatoes, corn, black olives, jalapenos, avocado, and garlic.  Add olive oil, vinegar, hot sauce, lime, cajun seasoning, and ground pepper to vegetables.  Mix everything together.  Chill in the fridge a few hours or overnight to let the flavors blend together.  Serve with tortilla chips or crackers.