Poor Man's Caviar
This simple recipe features black beans and pinto beans instead of the traditional black-eyed peas. Marinated with crisp veggies in a tangy red wine vinaigrette, these humble ingredients parlay into pure magic. The result is an addictively delicious dip that is sure to please a crowd
Ingredients
Marinade Ingredients
- 2 teaspoons fresh garlic, minced about 3 cloves
- 1/3 cup red wine vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt
- black pepper to taste
Dip Ingredients
- 15 ounce can black beans
- 15 ounce can pinto beans
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped or sub herb of choice
- 1 cup tomatoes, seeded and chopped about 2-3 medium
- 1 cup bell pepper, chopped red, yellow, or orange
- 1 jalapeño, seeded and finely chopped* see note
- 1-2 teaspoons hot sauce optional
Instructions
- Whisk together vinegar, oil (starting with 1/4 teaspoon), garlic, onion, salt, and pepper in large bowl or food storage container with lid.
- Add other ingredients. Gently stir to combine.
- Cover and store in refrigerator for at least 3 hours, up to 48 hours. Mix or flip container (if well secure) about half way through marinating to allow flavors to blend.
- Taste and add additional salt and/or another splash of vinegar as desired. Serve with tortilla chips as an appetizer. Or over greens as a side/salad.
Notes
*If you enjoy spice, feel free to use some or all of the seeds.
Store leftovers in air tight container in the refrigerator for up to a week. Freeze for up to 4 months.