Poor Man's Caviar

Poor Man's Caviar


"This is a fabulous dip or side dish packed with beans and great flavors. Everywhere I take it I get requests for the recipe. It can be easily doubled, and it's a guaranteed hit! Serve with giant corn chips or as a side dish. Kidney beans and navy beans can also be used."

Ingredients 1 d 30 m {{adjustedServings}} servings 157 cals

Serving size has been adjusted!

Original recipe yields 14 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Stir the black beans, black-eyed peas, garbanzo beans, white corn, onion, garlic, parsley, and basil together in a bowl.
  2. To make the dressing, mix the olive oil, red wine vinegar, salt, pepper, dry mustard, and hot sauce together in a small bowl until well blended. Pour over the bean mixture and toss to mix evenly. Refrigerate for 24 hours before serving.
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Reviews 38

  1. 50 Ratings


This was EXCELLENT. I skimped just a tiny bit on the parsley, upped the basil a bit and added an extra clove of garlic. I will say that it ended up quite garlicky -- which was ok as I really like garlic -- but add garlic at your own risk. I wanted it to be more dip-like in consistency, so I used my stick (immersion) blender to puree it a bit, leaving it a little chunky. Was quite thick, this way, but SO delicious. It was a big hit at the New Year's Eve party I attended. Be aware that you do really need to leave time to let it sit before serving -- I made it the night before, and when I tasted it then it was VERY oniony, but by the next day it had blended and tamed nicely. I believe it's mandatory that the onion used be a sweet variety; any other kind would be to harsh, I think. If you substitute another kind of onion, you'll want to cut back considerably on the quantity, and maybe add a pinch of sugar.


I wish I could give this more stars!!! This was so yummy -- once you start eating it you CANNOT stop! The fresh basil and parsley really make the flavor, so I would not recommend using the dried variety. I also added some sugar -- I didn't measure, but probably about 1 1/2 teaspoons. Thanks for sharing!


I made this dish for a birthday get-together and received great reviews. I increased the vinegar a bit, added two chopped Roma tomatoes, and gently mixed in a chopped avocado just before serving.