texas caviar rice and beans

Florida in August is HOT, HOT, HOT.  The weather forecasters keep calling for temps in the upper 90s but saying it "feels like" 106 degrees.  With temperatures soaring and the humidity making it tough to get a deep breath, cooking is the very last thing I have felt like doing.  Luckily for me, Southern Living did an entire article called "No Cook Summer" in their July issue.  I jumped on that bandwagon and made this rice and beans recipe last week.  It was DELICIOUS and the perfect way to get a healthy meal without so much as preheating the oven.  Give it a try and make sure to save some for leftovers...they are even better the next day!

Texas Caviar Rice and Beans
Recipe from Southern Living


  • 1 can black-eyed peas, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1/3 cup finely chopped roasted red bell peppers 
  • 1/4 cup finely chopped poblano pepper (I can't handle too much spice, so I omitted this)
  • "Texas Vinaigrette," divided
  • 2 (8.8 oz) packages cooked basmati rice (I used sushi rice seasoned with cilantro and lime)
  • 1 1/4 cups halved grape tomatoes
  • 1 cup shredded pepper jack cheese (I unintentionally omitted cheese and it was still delicious)
  • 3/4 cup loosely packed cilantro leaves
  • 2/3 cup thinly sliced celery
  • 1/3 cup thinly sliced green onions
  • Tortilla chips
  • Garnish: jalapeno peppers (I omitted to avoid the spice)
  1. Stir together the first 4 ingredients and 1/4 cup Texas Vinaigrette in a microwave safe glass bowl; let stand for 20 minutes, stirring occasionally.  Microwave on HIGH 2 minutes or until thoroughly heated, stirring at 30 second intervals.  
  2. Cook rice according to package directions; fluff with a fork.  Divide the bean mixture, rice, tomatoes, and next four ingredients among 4-6 individual plates.  Serve with tortilla chips and remaining vinaigrette.  Garnish with jalapeno if desired.
Texas Vinaigrette
  • Whisk together 1/2 cup olive oil, 1/4 cup fresh lime juice, 2 Tbsp. hot sauce; 1 garlic clove (minced), 1/2 tsp. ground cumin.  Add kosher salt and black pepper to taste.  


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