Pomegranate Caviar

Level: Easy

Total: 25 min

Prep: 20 min

Cook: 5 min

Yield: 6 cups

Equipment:

• large mixing bowl

• spatula

• zester

• knife

• cutting board

• veggie chopper

Ingredients:

• 3 15oz cans of beans (I used black & kidney)

• 2 cups cooked beets, peels & small diced

• 2 cups pomegranate arils

• 1 cup finely chopped cilantro (tender stems ok)

• 1/2 cup finely diced red onion

• 1 large jalapeno pepper finely diced (leave seeds in for more heat)

• 1/2 olive or avocado oil

• 1-2 limes, zest and juice

• 1 heaping tsp cumin

• 1 heaping tsp coriander (cilantro)

• 1 tsp salt

• 6-8 oz feta cheese (replace with avocado to make vegan friendly while still adding a creamy texture to this dish)

Directions:

1. Open & thoroughly rinse canned beans in a colander & let drain while preparing other ingredients.

2. Use a veggie chopper to quickly dice beets, red onion, and jalapenos.

3. Add all ingredients except the feta cheese, into a large bowl & mix thoroughly.

4. Add feta cheese and mix until incorporated.

5. Store in an airtight container for up to 5 days. Happy meal prepping!

Cooking tips:

• You can replace the oil with flavor-infused oils as well for greater depth

• If the taste of red onion is too strong for you typically, rinse the red onions after chopping them, but before adding them to the mixture to mellow the strong onion taste.

• Cut the cilantro in half, then stack stems on top of leaves to cut the cilantro bunch faster

• Do NOT cut the root of the onion off, it will make the onion bleed more creating more fumes. More fumes, more crying!

• Use a scale to measure the ingredients! No need for dirty measuring cups or spoons! ie. 1/2 cup of oil = 110 grams

Enjoy with chips or as a side!