texas caviar rice & beans

texas caviar rice & beans | a nutritionist eats

First things first: Texas Caviar Rice & Beans is genius. I’m a big fan of bean salad (you’re aware of this: black bean & corn relish + more recent obsession with simple bean salads) so this recipe caught my eye almost immediately.

But let’s back up. I was sent The Slim Down South Cookbook, Eating Well and Living Healthy in the Land of Biscuits and Bacon written by Carolyn O’Neil, MS, RD. In addition to the standard, breakfast/lunch/dinner recipes, the book also includes “Stay Slim Secrets” and features “Slim and Savvy Southerners” who share their strategies for enjoying southern food while staying healthy. The images are beautiful (a must for me) and each recipe includes nutrition facts. 

I oddly enough love Southern food. Odd only because I’ve never lived in the South and because well, we all know that Southern food is known for being anything but healthy. While I definitely don’t eat perfectly (or even close) I still don’t like that it frequently seems obnoxiously-rich, and way over the top. But this book changes that. It lightens up the classic recipes that we all love, like fried chicken and grits, to calorie levels that are more acceptable for every day eating.

 texas caviar rice & beans | a nutritionist eats

The publisher let me share this recipe with y’all…catch that? It’s a fresh take on rice and beans and it’s flavorful, crunchy and oh-so-satisfying. We loved it!

Canned beans and pre-made rice make this salad come together quickly. And the combination of rice and beans with fresh celery, tomatoes and cilantro is great. If you like spice, top the salad with lots of hot sauce and pickled jalapenos!

nutrition facts (about 1 cup rice-bean mixture + 1 oz tortilla chips): 451 calories, 19 grams of fat, 13 grams of protein, 60 grams of carbohydrates, 8 grams of fiber

Texas Caviar Rice & Beans

by The Slim Down South Cookbook

Prep Time: 20 minutes

Keywords: appetizer entree salad side gluten-free high fiber vegan vegetarian beans

 

Ingredients (6 servings)

    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
    • Texas Vinaigrette
    • 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

    For the Vinaigrette

    • 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

    Instructions

    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. Serve with tortilla chips.

    Note: The original recipe tested with Tasty Bite Basmati Rice. I used brown basmati rice.

    For the Vinaigrette

    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.

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    lentil, beet & goat cheese salad

    I’ve been making great little “bento box” lunches lately. It’s worth mentioning that I don’t have a real bento box. It’s a gladware plastic container.

    But it serves the same purpose and I’m kind of obsessed with these lunches. The biggest portion is reserved for vegetables – usually grape tomatoes, carrots and cucumbers or green beans; the small portion is for seaweed salad (I know, such a random Costco purchase); and the medium is for a lentil salad. And then I’ll add a chicken sausage or hard-boiled eggs on the side. Sometimes I keep it simple and toss the lentils with green onions, an easy dressing and some quinoa. And sometimes things get a little fancier.

    Like beets, goat cheese and shallots fancier. I can’t take the credit for the idea, it came from a cafe near my office (clementine) but it is a delicious mix of slightly sweet + savory. In this particular lentil salad, beets are diced as finely as possible and tossed with lentils, shallots, goat cheese and a mustardy vinaigrette.

    Side note: lentils are my favorite bean of all time. Please say you love them as much as I do!

    This salad makes the perfect side dish (and could totally work as a main salad too) for lunches or dinners and if you buy pre-cooked lentils and beets, it comes together quickly! Because I tend to make rather involved packed lunches, I usually take any shortcuts I can get. I hope you enjoy this salad as much as we have!

    Lentil, Beet & Goat Cheese Salad

    by Emily Dingmann

    Prep Time: 15 minutes

    Keywords: salad side gluten-free high fiber high protein kosher vegetarian beans cheese fall

     

    Ingredients (4-6 servings)

    • 1 medium shallot, thinly sliced
    • 1/4 cup apple cider vinegar
    • 1/4 cup olive oil
    • 1 Tbsp dijon mustard
    • salt & pepper
    • 16 oz (about 3 cups) cooked lentils
    • 8 oz (about 1 1/2 cups) beets, diced as small as possible
    • 4 oz goat cheese
    • optional: sliced green onion for garnish

    Instructions

    Soak sliced shallots in cold water for at least 10 minutes. (To make them a little less potent.)

    Whisk together apple cider vinegar, olive oil, mustard and salt & pepper. Toss with salad.

    Toss together with remaining ingredients.

    Top with crumbled goat cheese and garnish with green onion.

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    five foods nutritionists eat every day

    {I apologize if this is a duplicate in your feed – technical difficulties!}

    Most of us, no matter how varied our diet is, eat some of the same foods every single day. (I, for example, eat a LOT of eggs!) So I reached out to some of my favorite Dietitians and Nutritionists to find out what they’re eating every day! Their answers aren’t necessarily surprising, but I love the ideas on how to incorporate these foods into your diet. (It’s time to stock up on greek yogurt!)

     

    Plain nonfat Greek yogurt is my go-to food. I eat it with fruits and nuts for breakfast, use it to make dips for veggies, and stir it with various mix-ins like shredded coconut and honey or peanut butter and jelly, to make dessert. It’s a great source of calcium and protein, and at 100 calories per serving, it’s a real calorie bargain too!

    Samantha B. Cassetty, MS, RD
    Nutrition Director, Good Housekeeping Research Institute
    @nutritionistsam

     

    Cruciferous vegetables. Cauliflower, broccoli, cabbage, kale, bok choy, Brussels sprouts – I eat at least one of these veggies every day. Along with their vitamin and mineral content, they are loaded with phytonutrients that are known cancer-fighters. I like to use them in cooking because they hold up well in vegetable stir-fries, on pizzas and in pasta. They also add a great crunch to salads. The best part about these veggies is that they are fall, winter and spring crops so when fresh summer produce is scarce they are almost always available.

    Lori Rice, MS
    Nutritionist & Freelance Writer
    fakefoodfree.com

     

    Since I eat a mostly plant-based diet, I rely on plant proteins every single day. At least one meal a day I feast on beans or lentils. Sometimes I sprinkle chickpeas on my salad, other times I have a pinto bean burrito with veggies for lunch, or I will make a thick bean stew for dinner.  They supply me with protein, as well as slow-burning carbs, vitamins, minerals and lots of fiber.

    Sharon Palmer, RD
    sharonpalmer.com

     

    I definitely believe that everyone needs a varied diet and that you shouldn’t focus on just one particular food or food group, but my day just doesn’t feel complete if I don’t eat some kind of fresh leafy green. There is just something about eating a nice cold salad that makes me feel so good and healthy inside. Whether it consists of romaine lettuce, kale or mixed greens, a fresh salad is something I strive to include in my diet every day.

    Ben Troung, RD

     

    It’s hard to pinpoint one single food that I eat every day (other than my desperately-needed morning cup of coffee), but if I had to choose one, I’d pick low-fat vanilla Greek yogurt – and for many reasons. For starters, it satisfies my sweet tooth without packing on unhealthy fat and calories and it’s a great source of protein and calcium. I often layer it with fresh fruit, toasted nuts, and whole grain cereal (AKA, parfait style). Greek yogurt is filling because it has double the protein of regular yogurt, and it has a rich and creamy texture which I love. I use it as a mayonnaise replacement in recipes like chicken salad, add it to fruit smoothies, and use it in baked goods like muffins and quick breads. It hits the spot!

    Liz Weiss, MS, RD
    Founder, Meal Makeover Moms’ Kitchen
    Author, No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms
    Co-creator of new recipe app, Meal Makeovers

     

    What foods do you eat every day? 

     

    simple bean salads

    I’m really into bean salads right now. Once I realized how truly simple – yet satisfying – they could be…let’s just say I’m sorry it took me so long.

    I like to keep it really basic: no fancy home-made dressings, no crazy chopping of vegetables, just beans + herbs + olive oil + spices and maybe some cheese if it works. I love the complex bean salads, with more flavor, lots of tiny vegetables and delicious dressings, but simple bean salads deserve their place in the world too! This salad has been a lunch staple lately and in my effort to keep lunch-cooking/prep to a minimum, it’s been perfect.

    Other Simple Bean Salad ideas:

    • garbanzos + parsley + feta
    • black beans + cilantro + queso fresco
    • garbanzos + mint + feta
    • white beans + chopped arugula + parmesan
    • lentils + red pepper + goat cheese
    • garbanzos + sun-dried tomatoes + parmesan
    • black beans + avocado + cilantro (a splash of oj would be great in this one!)

    Am I missing any bean salad staples? Share your favorites below!