SOUTHERN CAVIAR

Southern Caviar image

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.

Provided by cathy tate

Time 20m

Number Of Ingredients 17

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Ingredients

2 can(s) blackeyed peas
1 can(s) black beans
1 can(s) chick peas
1 can(s) corn
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

Steps:

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.

*** Explore more Southern Caviar Recipes »

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