Mississippi Caviar: Bean Salad
Thursday, July 19, 2012
Enchiladas + Mississippi Caviar
Finding a good make-ahead recipe is like finding the perfect shade of red lipstick. Once you’ve made your discovery, you’ll come back to it time and time again because you know it works.
A good make-ahead recipe will serve you well. It’s a tried and true win. It’s your secret weapon.
Friends, meet the latest addition to your arsenal: Mississippi Caviar.
Mississippi Caviar Bean Salad
This recipe has all the makings of a staple:
- Easy
- Fast
- Inexpensive
- Delicious
- Healthy
- Make Ahead
Bonus points, not only is this bean salad make ahead, it tastes EVEN BETTER as 2nd or 3rd day leftovers because all the flavor of the dressing gets soaked into the beans. By day three of marination, everyone is real good friends.
Special thanks go out to Miss Dawn for first introducing me to Mississippi Caviar. She whipped up a big batch of this the first time I visited New Orleans and we all snacked on it the entire week. It’s great with tortilla chips, and phenomenal with enchiladas.
Secret Weapon Staple
Mississippi Caviar: Bean Salad
This bean salad is so delicious you'll forget that it's good for you. Best of all, it gets better as it sits so let it marinate a day or even two before eating. Awesome with tortilla chips, or as a healthy side dish.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 6 servings
Ingredients
Preparation
- Give the beans a quick rinse in a strainer. Finely chop the peppers and onion -- I like it really fine, like confetti.
- Whisk together the vinegar, olive oil, mustards, garlic powder, salt, and Tabasco.
- Pour the dressing over the beans, peppers, and onions. You could eat it right away, but this is best when it has had time to marinate (at least 24 hours in the refrigerator). Give it a good toss before serving.
Print RecipeDo you have a staple make-ahead dish you love? And more importantly, have you found your perfect shade of red lipstick?
Welcome to Lick My Spoon, a place for all things delicious. 
Thanks for the shout out, Stephanie. Come back to the Big Easy so we can explore more food.
d
Thank YOU, Miss Dawn, for introducing me to the wonders of Mississippi Caviar way back when
You are the bravest woman I know to invite 10 college kids to stay in your home during Mardi Gras! xo
yum yum!!!
I love Texas Caviar, and this looks similar! GORGEOUS pics friend, as always
thanks, lady!
and what is in TEXAS caviar?! is it the same, only you wear hot cowboy boots when you make it?
looks delicious! i am always looking for a new enchilada recipe and was curious about the ones you made. recipe link anywhere?
Hi Kerry, I usually fill them with grilled chicken, cheese, mashed pinto beans, and then a bunch of sautéed veggies (onions, peppers, squash, corn or tomatoes — really whatever I have on hand). For the enchilada sauce on top, i like the one Trader Joe’s makes. Enjoy!