Southwest Caviar

While I’m on a southwest-inspired theme, I thought I would share this recipe. There is no actual caviar involved, but the original creator thought it mimicked that dish. It’s easy to prepare with no cooking and if paired with a whole grain the legumes make a complete protein.

Ingredients

4 cans beans (1 each of black, red , blackeyed, and cannellini)

2 cups frozen corn kernels

2 stalks chopped celery

1 red bell pepper, chopped

¼ sweet onion, chopped

¼ to whole bunch chopped cilantro

Dressing

¾ cup olive oil

¼ cup apple cider vinegar

1 clove minced garlic

½ tsp dried oregano

½ tsp dried parsley

¼ tsp Tony Chachere’s seasoning (sort of a creole inspired seasoning blend, its available in most grocery stores)

few splashes hot sauce

1 tsp salt

pepper to taste

½ tsp  cumin

Preparation

1.     Drain and rinse canned beans, add to large bowl

2.     Mix all dressing ingredients and gently toss with beans

3.     Add frozen corn, gently toss and set aside

4.     Wash/chop remaining ingredients

5.     Toss gently with dressed bean and corn mixture

Serving suggestion: Can be served as a topping with burritos/tacos or as a dip with corn chips

Shopping List

4 cans beans (1 each of black, red , blackeyed, and cannellini)

frozen corn kernels

celery

1 red bell pepper

1 sweet onion

whole bunch cilantro

olive oil

apple cider vinegar

fresh garlic

dried oregano

dried parsley

Tony Chachere’s seasoning

hot sauce

salt

pepper

cumin

corn chips (optional)

whole wheat tortillas (optional)