southern caviar
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.
prep time
20 Min
cook time
method
Blend
yield
many
Ingredients
- 2 cans blackeyed peas
- 1 can black beans
- 1 can chick peas
- 1 can corn
- 1 can fire roasted tomatoes
- 1 large purple onion, diced
- 1 cup fresh cilantro, chopped
- 1 small jar pimentos, drained
- 1/4 cup olive oil
- 1/8 cup 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
How To Make southern caviar
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Category:
Other Appetizers
Category:
Other Salads
Tag:
#Quick & Easy
Diet:
Vegetarian
Ingredient:
Beans/Legumes
Method:
Blend
Culture:
Southern
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