Texas Caviar Rice and Beans

Texas Caviar Rice and Beans

 

This recipe comes straight from the July 2013 Southern Living, and is a really good recipe for a Meatless Monday, or if you want leftovers for a couple of lunches.  David really liked this dish, which always helps :)

 

My very quick iPhone photos don't do the beauty of this dish justice, but here they are.

 

 

Start by mixing up a Texas Vinaigrette of olive oil, fresh lime juice, chopped fresh cilantro, hot sauce of your choice, minced garlic, chili powder, cumin, Kosher salt, and black pepper. 

 

Then drain and rinse a can each of black-eyed peas and black beans.  Place in a bowl (or a saucepan like I did) and add 1/3 c finely chopped roasted red bell peppers, and 1/4 c finely chopped poblano pepper (I skipped this).  Add half of the vinaigrette and let sit for awhile (20 minutes or so).

 

 

 

Make up Basmati rice.  I had brown Basmati so I followed the direction, but any rice would work well in this dish.

 

Heat the beans on the stovetop (the recipe suggests doing it in the bowl in the microwave - either way), then serve.

 

 

 

Options for serving with this rice and bean caviar:

Chopped Romaine

Warmed Tortillas

Shredded Cheese

Tortilla Chips

Remaining Vinaigrette

Halved Grape Tomatoes

Chopped Cilantro

Thinly Sliced Celery

Thinly Sliced Green Onions

Salsa

Pickled  Jalapeño  Peppers

Guacamole

Sour Cream

Lime Wedges

 

 

 

Double click to print as a 5x7 recipe card.

 

Enjoy!