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 Persian Lime Olive Oil
- 1 tbsp Tutto Calabria Hot Spread Sauce
Instructions
- Drain and rinse all of your cans of beans and rinse off all the juice.
- Thinly slice your scallions.
- Dice your tomato and green bell peppers.
- Mince your garlic.
- In a large bowl, combine and stir all the ingredients very well. 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.