Guest Author - Vanette (Vannie) Ryanes
This recipe 'California Caviar' is from the Nakano Seasoned Rice Vinegar folks.
1/4 cup NAKANO Seasoned Rice VinegarRoasted Garlic, Red Pepper, or Original
1 Tbsp. olive oil
1/4 tsp. salt
1 to 2 jalapenos, seeded and minced
1 clove garlic, minced (optional)
1 can (16 oz.) black beans or black-eyed peas, rinsed and drained
1 large tomato, seeded and diced
1 yellow bell pepper, diced
1/3 cup chopped cilantro or parsley
1/4 cup sliced green onions
In a large bowl, combine rice vinegar, oil, salt, jalapeno and garlic; mix well. Stir in remaining ingredients. Serve immediately or cover and refrigerate until ready to use.
Serve with tortilla chips, bagel chips or crackers.
Makes about 4 cups.
If you are not familiar with Nakano Seasoned Rice Vinegar, give it a try. I was introduced to this lovely rice vinegar by a co-worker and have used it since that time. You can use it on meats, fish, fowl, veggies and fruits. I consider this product a 'must have' for my kitchen. See Related Link at right.