Teacher's Caviar Recipe
Teacher's Caviar Recipe photo by Taste of Home

Teacher's Caviar Recipe

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I love the fresh flavors, colors and convenience of this dish. It adds fun to a workday lunch without adding inches to the waistline or putting a dent in the food budget. This can be served immediately or chilled in the morning and eaten at lunch time! It's delicious with baked tortilla chips or spooned over grilled chicken.—Ellen Finger, Lancaster, Pennsylvania
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:32 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 32 servings


  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 medium tomatoes, seeded and chopped
  • 1-1/2 cups frozen corn, thawed
  • 1 medium ripe avocado, peeled and cubed
  • 1 can (8 ounces) unsweetened pineapple chunks, drained and quartered
  • 1 medium sweet orange pepper, chopped
  • 6 green onions, thinly sliced
  • 1/2 cup minced fresh cilantro
  • 1/3 cup lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • Baked tortilla chip scoops

Nutritional Facts

1/4 cup (calculated without chips) equals 56 calories, 2 g fat (trace saturated fat), 0 cholesterol, 90 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchange: 1/2 starch.


  1. In a large bowl, combine the first eight ingredients.
  2. In a small bowl, whisk the lime juice, oil, honey, salt and cayenne. Pour over bean mixture; toss to coat. Serve with baked chips. Yield: 8 cups.
Originally published as Teacher's Caviar in Taste of Home Winning Recipes 3 2012, p19

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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