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Black Bean Caviar Recipe

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This recipe for Black Bean Caviar is from Team Moffitt Live United Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (15oz) black beans drained
½ cup finely chopped red union
2 large garlic cloves, finely chopped
1 can pitted black olives (4oz), drained and coarsely chopped ( I use the pre-chopped olives sold in a 4.25 oz can. I use almost the whole can)
¼ cup olive oil
¼ cup red wine vinegar
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon cayenne
¼ cup finely crumbled feta cheese ( I always use a little more)
¼ cup cilantro leaves, chopped (I always use a little more)
Directions:
Directions:
Combine the beans, onion, garlic, olives, oil, vinegar, salt, cumin and cayenne in a bowl. Stir until thoroughly combined. Cover and put in refrigerator – its best if you let it chill overnight or for some good period of time! All the flavors blend. Place evenly on a serving plate – I use a regular dinner plate. Sprinkle with cilantro and feta chesse and serve with tortilla chips
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
8
Personal Notes:
Personal Notes:
***Make sure they are not “seasoned” or “ready to eat.” Use the ones that are just in water and salt. Any brand is fine. Notes that the recipe actually calls for a “1 cup” of black beans but I always use the 15oz can, which is slightly more than a cup. Measure a cup (already drained) if you want.

 

 

 

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