Southern Caviar

cathy tate


This recipe originated somewhere in TN but was given to me by my sister. It has become a hit at all the summer pot-luck lunches at my church. It can be served as a bean salad or as a dip for crackers; either way it is refreshing on a hot summer's day.

★★★★★ 1 vote
20 Min


2 can(s)
blackeyed peas
1 can(s)
black beans
1 can(s)
chick peas
1 can(s)
1 can(s)
fire roasted tomatoes
1 large
purple onion, diced
1 c
fresh cilantro, chopped
1 small
jar pimentos, drained
1/4 c
olive oil
1/8 c
red wine vinegar
kosher salt/pepper - to taste
hot sauce - to taste
garlic powder - to taste
lemon juice - to taste
heirloom cherry tomatoes - for garnish
cucumber - for garnish
parsley or extra cilantro - for garnish


1Rinse all cans of beans and peas. Drain corn and pimentos. Mix together in large bowl and allow to set - it's better the next day.
2AS GARNISH: Cut in half several heirloom cherry tomatoes. Cut ends off of cucumber; cut in half, lengthwise; scoop out middle pulp then thinly slice. Place tomatoes and cucumber halves on top of salad. Sprinkle with parsley or cilantro.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy