15ozcanned kidney beans or cannellini beansdrained and rinsed
15ozcanned corndrained
1red oniondiced
1clovegarlicminced
4Roma tomatoesdiced
2bell peppersdiced
1avocadodiced, optional
1tsponion powder
1tspgarlic powder
1tspcumin
1tbspparsley
1tbspcilantro
1½tbspred wine vinegar
4tbspolive oil
3tbsplime juicefreshly squeezed
1tspsalt
1tsp black pepper
Instructions
Dice your veggies and herbs: tomatoes, onions, garlic, parsley, and cilantro.
Add chopped veggies and herbs to the bowl.
Add remaining ingredients.
mix well.
Refrigerate for at least 2 hours.
Enjoy with tortilla chips or crackers.
Notes
Vary your beans: If you’re looking to vary your beans, you can use a combination of kidney beans and cannellini. This works perfectly if you’re making a double batch. That way you can just use a can of each.Use cherry tomatoes: If you don’t want to use Roma tomatoes, or don’t have them on hand, use a pint of cherry tomatoes. Cut them in half. Depending on how you plan on serving your Redneck Caviar, cherry tomatoes can look more aesthetically pleasing, in my opinion.Mix up your bell peppers: Don’t feel like you have to stick to one color of bell pepper. You can use what you have (green, red, orange, or yellow) or mix it up. This is a festive-looking dish, and the more colors, the brighter and more colorful it will become!Marinate overnight: Thelonger you marinate your bean salad the tastier it will become. With that said, if you’re adding avocado to it, I recommend adding it right before serving so it doesn’t come mushy.