Veggie Caviar

By Amydemi

Veggie Caviar
  • 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)

  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


vegetables appetizer salad dinner

3 replies

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.