In a large mixing bowl, combine the beans(remember to rinse well), corn, pico de gallo,
cilantro, red wine vinegar, and cumin. Season it with salt, pepper and hot sauce if desired.
Cover and refrigerate at least two hours or overnight before serving.
Serve with tortilla chips.
Makes 6 (half cup) servings. Feel free to increase the quantities as needed. Only make sure to have
one less can of beans than corn as the beans tend to overpower the recipe.
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