Spice Up Your Dinner With Easy Texas Caviar

This Lone Star state name-sake appetizer transforms into a simple main dish with a few additional ingredients!  We love to serve over rice to make this classic into a meal.  Customize with toppings such as avocado, sour cream or shredded cheese and enjoy! Makes such a fresh summer meal, all without cooking!

Of course, Texas Caviar is equally delicious as a dip served with tortilla chips.  Perfect for cookouts when utensils are optional!

Don’t let the list of Ingredients deter you from making this delicious dish!  I guarantee that you probably already have most of these ingredients in your pantry or on your weekly shopping list anyway. 

Or feel free to customize with your favorite peppers – you can easily sub jalapeno peppers for poblanos, or red bell pepper for roasted red peppers.

Makes great leftovers for lunch too!

Spice Up Your Dinner With Easy Cowboy Caviar

Recipe by Kathy DickenCourse: DinnerCuisine: SouthwestDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

2

minutes

This Lone Star state name-sake appetizer transforms into a simple main dish with a few additional ingredients!

Ingredients

• 1 can black-eyed peas – drained & rinsed

• 1 can black beans – drained & rinsed

• 1/3 roasted red peppers – chopped

• 1/4-1/2 cup -chopped fresh Poblano pepper (or jalapeno)

• 1 1/4 cup halved grape tomatoes

• 2/3 cup – celery – thinly sliced

• 1/3 cup – green onions – thinly sliced

• 2 (8.8 oz) pouches fully cooked rice

• 1 cup shredded Pepper Jack cheese (optional)

• 1/2 cup – chopped Cilantro (optional)

• Vinaigrette

• 1/3 cup olive oil

• 1/4 cup fresh lime juice

• 1 tablespoon hot sauce of choice

• 1 garlic clove – minced

• 1/2 teaspoon chili powder

• 1/2 teaspoon ground cumin

• Salt/Pepper to taste

• 2 tablespoons cilantro – chopped

Directions

• Make vinaigrette: Whisk vinaigrette ingredients together or shake in small jar.
• Stir together first four ingredients through poblano pepper, and 1/4 cup of Vinaigrette – let stand for 20 minutes.
• After 20 minutes, microwave the bean mixture for 2 minutes on high, stirring at 30 second intervals.
• Heat rice according to package directions, fluff with a fork.
• To serve, divide bean mixture, rice, tomatoes and next 4 ingredients among 4-6 individual plates; Serve with tortillas and remaining vinaigrette if desired. Garnish with avocado, shredded cheese or sour cream!