This quick and simple recipe could be served as an appetizer or a salad. This fresh dish can complement any meal!
Ingredients
- (1) 16 oz can garbanzo beans
- (1) 16 oz can black-eyed peas
- (1) 16 oz can pinto beans
- 1 bunch scallions thinly sliced
- 1 tbsp fresh oregano
- 2 tbsp worcestershire sauce
- 1/2 tbsp black pepper or more to taste
- 1/2 tbsp Sea Salt or more to taste
- 1/2 bunch parsley chopped
- 1 firm, ripe tomato
- 2 green bell peppers diced
- 3 cloves fresh garlic pressed or minced
- 1/4 cup White Balsamic Vinegar
- 1/2 cup Mexican Lime Olive Oil
- 1 tbsp Tutto Calabria Hot Spread Sauce
Instructions
- Prepare the Beans: Drain and rinse all three cans of beans thoroughly. Set aside to let excess water drain off.
- Prep the Fresh Ingredients: Thinly slice the scallions, dice the tomato & green bell peppers, mince or press the garlic, and chop your parsley and oregano.
- In a large mixing bowl, combine: The drained beans, Scallions, Tomato, Bell peppers, Garlic, Parsley, Oregano, Worcestershire sauce, White balsamic vinegar, Mexican lime olive oil, and Tutto Calabria Hot Spread Sauce.
- Season with salt and pepper to your preference. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed container. The longer it sits, the better it gets! Serve on its own, with crackers, or as a side with delicious BBQ.
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