southern caviar

high point, NC
Updated on Jun 2, 2013

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 1
    Rinse 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 2
    AS 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.

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