What do you do with all the fresh vegetables you have on hand from our summer’s beautiful bounty? Make Texas Caviar! It’s a dish that can accomodate a ton of different vegetables. All that’s required are beans, parsley, lemon and lime juice, the veggies are up to you.
In this week’s version, I chopped red and green bell peppers, beautiful orange heirloom tomatoes, cucumbers, green and red onions, and a spicy red pepper. To to up the “pretty” value, I used these glorious cranberry beans.
It’s delicious, filling and healthy! An awesome salad to bring to work &/or include in your kids’ lunch boxes, as it travels well.
Here is the printable recipe below. Prefer to go paperless? You can save your Yummly recipes in a Yummly online recipe box. Or, click either of the images (top left corner – it says “pin it”) in this post and save them to your Pinterest food board.
- 1/2 red and green bell peppers
- 5 small orange heirloom tomatoes (I like to core and squeeze out the seeds and juice)
- 1/4 red onion or a couple of green onions
- 1 small cucumber, peeled
- 1/4 one red spicy pepper, seeds and ribs removed
- 1 cup of beans
- 1/4 cup of parsley
- 1 lime, juice
- A squeeze of lemon juice
- To cook the beans:
- Wrap half an onion, a branch of rosemary and a clove of garlic in a section of cheese cloth and seal with the stem of the rosemary you are using. Simmer the beans for a couple of hours, skimming off any foam. The best technique to tell if beans are done is the "Five Beans" test. Once one bean begins to have the texture you prefer, then try five beans and if they are all to your liking. If so, your pot of beans are ready. Pour them into a colander and rinse off with cool water to stop the cooking.
- Reserve 1 cup for the Texas Caviar, freeze the rest!
- Dice all the veggies and toss together with the beans, herbs and seasonings.
- This recipe gets better the longer the flavors meld, so making it the day before is an awesome option.
Tip Jar: When using bell peppers during the summer, cut up the whole bell pepper, removing ribs and seeds. Put into a gallon freezer bag and put in the freezer (labeled, of course). Every time you have some bell pepper left, add to the bag and you will have summers’ fresh peppers all winter long!
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