Description
Texas Caviar Rice & Beans recipe is a light and healthy twist on the classic!
Ingredients
Scale
For the Dressing:
- 3 Tbsp. olive oil
- 2 Tbsp. fresh lime juice
- 1½ Tbsp. chopped fresh cilantro
- 1½ Tbsp. hot sauce
- 1 minced garlic clove
- ¼ tsp. chili powder
- ¼ tsp. ground cumin
For the Salad:
- 1 (15.8-oz.) can black-eyed peas, drained and rinsed
- 1 (15-oz.) can no-salt-added black beans, drained and rinsed
- ⅓ cup finely chopped roasted red bell peppers
- ¼ cup seeded and finely chopped poblano pepper
- 2 (8.8-oz.) pouches fully cooked basmati rice
- ⅔ cup thinly sliced celery
- ¾ cup (3 oz.) shredded pepper Jack cheese
- 1¼ cups chopped tomatoes
- ¾ cup loosely packed fresh cilantro leaves
- ⅓ cup thinly sliced green onions
- 6 oz. tortilla chips
- Garnish: sliced pickled jalapeño peppers
Instructions
For the Dressing:
- Whisk all ingredients together. *You’ll need only half of this dressing for the Texas Caviar Rice and Beans. Store the remainder in an airtight container in the refrigerator for up to one week.
For the Salad:
- Stir together first 5 ingredients in a medium-size microwave-safe glass bowl; let stand 20 minutes, stirring occasionally. Microwave at HIGH 2 minutes or until thoroughly heated, stirring at 30-second intervals.
- Heat rice according to package directions; fluff with a fork. Layer rice, bean mixture, celery, cheese, tomato, cilantro, and green onions in 2-qt. trifle bowl or straight-sided bowl. Drizzle with dressing and serve with tortilla chips.
Notes
- The original recipe tested with Tasty Bite Basmati Rice. I used brown basmati rice.
- 1 Tbsp. of dressing adds 53 calories, 6 grams of fat
Nutrition
- Calories: 451
- Fat: 19
- Carbohydrates: 60
- Fiber: 8
- Protein: 13