Difference between revisions of "Western Caviar"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Category:Snack Recipes" to "Category:Appetizer Recipes") |
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
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[[Category:Dip Recipes]] | [[Category:Dip Recipes]] | ||
[[Category:Black bean Recipes]] | [[Category:Black bean Recipes]] | ||
[[Category:Black-eyed pea Recipes]] | [[Category:Black-eyed pea Recipes]] | ||
Revision as of 12:10, 6 April 2012
Description
- Makes 3 cups
- Source: Marlboro country Cookbook
- Contributed by Catsrecipes Y-Group
Ingredients
- 2 cans (15 oz. each) black beans or black-eyed peas
- 2 cloves garlic, cut up
- 1 medium onion, cut up
- ½ tsp salt
- 1 tsp pepper
- ⅓ parsley
- ⅓ cup olive oil
- 3 to 4 Tbsp red wine vinegar
Directions
- Rinse and drain beans.
- Place in a food processor with remaining ingredients.
- Process with an on and off motion for about 1 minute.
- Refrigerate overnight to allow flavors to blend.
- Serve with chips, crackers or toast.
