Western Caviar

Drain and rinse both cans of black beans under cold water until the liquid runs clear, then transfer to a large mixing bowl.

Mince the garlic cloves and finely dice the onion, keeping them separate for even distribution in the final dish.

Add the minced garlic and diced onion to the bowl with the black beans.

Finely chop the parsley and add it to the bowl along with the salt and pepper, stirring to combine all ingredients evenly.

Pour the olive oil over the mixture and drizzle with 3 to 4 tablespoons of red wine vinegar, adjusting vinegar to taste for desired acidity.

Toss all ingredients together thoroughly until well combined, then taste and adjust seasoning as needed.

Cover and refrigerate for at least 15 minutes before serving to allow flavors to meld, or serve at room temperature if preferred.