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

How to Make Southern Caviar


  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.
  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.

Printable Recipe Card

About Southern Caviar

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

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