If you’ve never heard of “Texas Caviar,” it’s just a bean salad mixture that is beloved in Tex-Mex cuisine. You can make it any way you’d like, with any extras you’d like, but it’s gotta include chili powder and plenty of cheese.
This is my favorite recipe.
For the main dish:
- 1 15 oz can black-eyed peas, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1/2 cup finely chopped roasted red bell peppers
- 16 oz fully cooked Basmati or White rice (Uncle Ben’s or Minute Rice is just fine)
- 1 1/4 cups halved grape tomatoes
- 1 cup shredded Mexican cheese
- 3/4 cup cilantro leaves
- 1/3 cup thinly sliced scallions
For the Texas Vinaigrette:
- 1/2 cup olive oil
- 1/4 cup fresh lime juice
- 2 tablespoons chopped cilantro leaves
- 2 garlic cloves, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Combine all Texas Vinaigrette ingredients in a small bowl. Season to taste with salt and pepper.
- In a large glass bowl, mix together black-eyed peas, black beans, red bell peppers and 1/4 cup Texas Vinaigrette. Let stand for 20 minute, stirring occasionally.
- Once the sauce has permeated, microwave on high for 2 minutes or until thoroughly heated.
- Cook rice according to package instructions. Fluff with a fork. Divide onto plates.
- Scoop bean mixture onto rice on individual plates. Top with tomatoes, cheese, cilantro and green onions. Serve with remaining Texas Vinaigrette.
Source: Adapted from a recipe by Southern Living.