Veggie Caviar

By Amydemi

Veggie Caviar
Ingredients
  • 1 14 - 15 oz can garbanzo beans (chick peas) rinsed and drained

  • 1 14 - 15 oz can black beans rinsed and drained

  • 1 bag frozen edamame, thawed and shelled

  • 1/2 red onion finely diced

  • 1 each red, yellow and green pepper diced (small to fine) - you can use mini peppers or cut back to 1/2 red and green each if you don't want that much pepper

  • 1 pkg grape tomatoes cut in half (you can use roma or cherry, just cut to size)

  • 1/2 english cucumber small dice

  • 1/2 cup crumbled feta cheese (optional)

  • 1 bunch fresh parsley stems removed, chopped fine

  • 1/2 bunch fresh cilantro, stems removed, chopped fine

  • This recipe requires an acidic dressing - you can use any vingear based one you love, I use

  • 1/2 cup red wine or cider vinegar

  • 1/4 cup olive oil

  • salt and pepper to taste

  • red pepper flake to taste (omit if you don't like spicy)

Directions
  1. Once you have everything cut up, rinsed and drained as indicated above, throw the dressing and herbs in a bowl and mix well - this will help distribute the dressing more evenly. Toss the other ingredients together in a very large bowl. Once well mixed, pour the dressing and herbs over and toss again. A serving is about 1 cup.

  2. You can jazz this recipe up any way you like - throw in some fresh corn, add bocconcini (small mozzarella balls) instead of feta, change up the dressing or beans. It is great as a side dish, add some chicken or steak over greens for a full meal, add quinoa, travels great for potlucks and cookouts too. Smaller servings make a great snack, no sugar spikes, and lods of filling fiber so you won't be hungry.


Nutritional Facts

Servings
12

vegetables appetizer salad dinner

3 replies

Anonymous
Anonymous 2016-04-05 11:43:00 -0500 Report

I plan to try it out and get back to let you know how I enjoy your recipes. that so the information sound great.