This was from Southern Living July 2013 here I changed it up some so go there if you want the original.
- 1 (15.8-oz.) can black-eyed peas, drained and rinsed
- 1 (15-oz.) can black beans, drained and rinsed
- 1/3 cup finely chopped roasted red bell peppers (I added a bit more )
- 1/4 cup finely chopped poblano pepper (I used a different kind--I think it was a cubian pepper)
- Texas Vinaigrette, divided see below (If you are using)
- 2 (8.8-oz.) pouches fully cooked basmati rice (I just used my palmetto brown rice from a local farm)
- 1 1/4 cups halved grape tomatoes $
- 1 cup (4 oz.) shredded pepper Jack cheese (omitted)
- 3/4 cup loosely packed fresh cilantro leaves(omitted)
- 2/3 cup thinly sliced celery $ (I just used some celery sticks)
- 1/3 cup thinly sliced green onions $
- Tortilla chips $
- Garnish: sliced pickled jalapeño peppers (omitted)
Note--INSTEAD OF THE Vinaigrette ---I just sprinkled with garlic powder, chili powder, and cumin, and salt. My hubby added some Texas Pete. We also served it with some Salsa.
- 1. Stir together first 4 ingredients and 1/4 cup Texas Vinaigrette in a microwave-safe glass bowl; let stand 20 minutes, stirring occasionally. Microwave at HIGH 2 minutes or until thoroughly heated, stirring at 30-second intervals.
- 2. Heat rice according to package directions; fluff with a fork. OR COOK YOUR OWN RICE> Divide bean mixture, rice, tomatoes, and next 4 ingredients among 4 to 6 individual plates. Serve with tortilla chips and remaining vinaigrette.
- Note: This is also good with some Mrs. Ralph Izard's Awendaw also found in July 20013 Southern Living or here
HERE is the Vinaigrette RECIPE IF YOU ARE USING IT:
Whisk 1/2 cup oliveoil; 1/4 cup fresh lime juice; 2 Tbsp. chopped fresh cilantro; 1 Tab hot sauce; 1 garlic clove, minced; 1/2 tsp chili powder'; and 1/2 tsp ground cumin. Add kosher salt and black peper to taste. Makes 1 cup