Black Bean Caviar

While I have a very similar recipe to this one already on the blog, I loved that the "dressing" in this recipe was made from scratch. It also calls for fresher veggies. It would be even better with fresh, ripened tomatoes from the garden. YUM. While I'm all about easy, sometimes flavor wins out and this one definitely wins.
This is the perfect dip to serve at a BBQ, family/friend party or just to snack on in the middle of the day.

Black Bean Caviar
Adapted from Culinary Hill
1/2 cup olive oil
1/4 cup sugar
1/4 cup white wine vinegar
1 tsp. chili powder
1 tsp. salt
1 lb. Roma tomatoes, seeded and diced
2 (15 oz.) can black beans, drained and rinsed
1 (11 oz.) can super sweet corn, drained (or use fresh corn)
1/2 red onion, diced
1 red bell pepper, diced
1 cup chopped cilantro

1. In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder and salt. 
2. Add tomatoes, black beans, corn, red onion and bell pepper. Stir to combine.
3. Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature with tortilla chips or on top of chicken, tacos, etc.


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