Texas Caviar Rice and Beans

 

Texas Caviar

Texas Caviar

Texas Caviar Rice and Beans

This is a no-cook recipe that is so light and flavorful.  I also shred lettuce to make mine more of a salad, so I do not need as much rice.

Ingredients

1 (15-oz.) can black-eyed peas, drained and rinsed (or pre-soak your own the night before)
1 (15-oz.) can black beans, drained and rinsed (or pre-soak your own the night before)
1/3 cup finely chopped roasted red bell peppers
¼ cup finely chopped poblano pepper
Texas Vinaigrette, divided
2 cups basmati rice
Ice-burg lettuce, shredded (optional)
1 ¼ cups halved grape tomatoes
1 cup shredded pepper jack cheese (or Monterey jack cheese to be less spicy)
¾ cup loosely packed fresh cilantro leaves
2/3 cup thinly sliced celery
1/3 cup thinly sliced green onions
Tortilla chips
Garnish: sliced pickled jalapeño peppers

Texas Vinaigrette

½ cup olive oil
¼ cup fresh lime juice
2 T. chopped fresh cilantro
1 garlic clove, minced
½ tsp. chili powder
½ tsp. ground cumin
1 T. hot sauce (optional)
Wisk all ingredients together and add salt and pepper to taste.
Makes about 1 cup.

Wisk all ingredients together and add salt and pepper to taste.

Directions

Stir together first 4 ingredients and ¼ cup Texas Vinaigrette in a microwave-safe glass bowl; let stand 20 minutes, stirring occasionally.  Microwave on HIGH 2 minutes or until thoroughly heated, stirring at 30-second intervals.

Cook rice according to package directions; fluff with a fork.  Divide bean mixture, lettuce, rice, tomatoes, and next 4 ingredients among individual plates.  Serve with tortilla chips and remaining vinaigrette.

*If you have never tried basmati rice you are in for a treat.  SO delicious.

Recipe courtesy of Southern Living July 2013 issue

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One thought on “Texas Caviar Rice and Beans

  1. Pingback: Weekly Meals/Recipes for March 17-21 | one surrendered mommy

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