You can serve this fiber-rich, veggie-packed “caviar” as a dip, salad, taco filling, or side dish.
Makes 8 large servings.
“Caviar” Ingredients:
2 (14-ounce) cans black-eyed peas, rinsed and drained
1 (14-ounce) can black beans, rinsed and drained
1 ½ cups (375 g) white corn kernels (thawed frozen or canned is fine)
6 Roma tomatoes, chopped, seeds removed
1 red bell pepper, sliced and chopped
½ small red onion, chopped
½ cup chopped cilantro
2 jalapenos, seeded, ribs removed, and finely chopped
1 avocado
Dressing Ingredients:
⅓ cup (80 ml) extra-virgin olive oil
¼ cup (60 ml) apple cider vinegar
1 ½ tsp Italian seasoning
1 tsp honey
Sea salt & freshly ground pepper (to taste)
Directions:
Assemble the “caviar”: drain and rinse the black-eyed peas and black beans, thaw or rinse and drain the corn, and chop the tomatoes, pepper, onion, cilantro. And jalapenos.
Combine all of the “caviar” ingredients except the avocado in a large serving bowl.
Make the dressing: add all of the dressing ingredients into a mason jar and tightly secure the lid. Shake well to mix up the ingredients.
Pour the dressing over the “caviar” and let marinate for 20 minutes before serving. Just before serving, peel and dice the avocado and toss it into the salad.
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by Rus32 from Getty Images