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southern caviar

(1 rating)
cathylynne29 avatar
Recipe by
cathy tate
@cathylynne29
high point, NC

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 rating)
yield serving(s)
prep time 20 Min
method Blend

Ingredients For southern caviar

  • 2 can
    blackeyed peas
  • 1 can
    black beans
  • 1 can
    chick peas
  • 1 can
    corn
  • 1 can
    fire roasted tomatoes
  • 1 lg
    purple onion, diced
  • 1 c
    fresh cilantro, chopped
  • 1 sm
    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.
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