Texas Caviar Pasta Salad

We recently discoverd texas caviar, and it is now a staple in my diet.  Warning: very addictive.  For Noah’s mom’s birthday dinner on Saturday, I made this salad.  The brown rice pasta is great because it is low glycemic & gluten free.  So, you don’t have to feel bad for having seconds (or thirds..) of this fresh and tasty pasta salad.

For texas caviar:

• 2 (15.8 ounce) cans black-eyed peas, drained
• 2 (15 ounce) cans black beans, rinsed and drained
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 1 (15 ounce) cans white corn, rinsed and drained
• 2 fresh jalapenos, stemmed, seeded and minced (more or less depending on how hot you like it)
• 1 small onion, cut into small dice
• 1  pepper, stemmed, seeded and cut into small dice
• 1 or 2 stalks of celery, chopped
• 1/4 cup chopped fresh cilantro
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder or 1 clove of garlic, minced

 Combine the above 15 ingredients in to a large bowl, let marinate while reparing pasta.

• 1 12 oz. bag of Tinkyada Brown Rice Pasta
• Goat Feta and/or Avocado (if dairy-free or vegan)

Cook pasta according to package directions, drain, & combine with Texas caviar.  Toss in goat’s feta now, and if using wait avocado, cut in to chunks and add just before serving.  Makes a big, potluck-worthy dish… and left overs are delicious.

 

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