Cowboy Caviar Bean and Rice Salad
Serves 4 | with Tex-Mex Tofu Crumble
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Black beans (black beans, water, salt, calcium chloride, citric acid) • Sweet bell pepper • Brown rice • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Lime • Thaw-friendly corn (corn, modified vinegar) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cilantro • Green onion • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Tofu
(Contains: Wheat, May contain traces of allergens, Soy)
2 cup
Quick Cook Brown Rice
1 unit(s)
Black Beans
2 unit(s)
Lime
14 g
Cilantro
113 g
Corn Kernels
4 unit(s)
Green Onion
2 unit(s)
Sweet Bell Pepper
1 tbsp
Tex-Mex Paste
(Contains: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy, May contain traces of allergens, Mustard)
8 g
Mexican Seasoning
(Contains: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, May contain traces of allergens)
1 tbsp
Garlic Puree
(Contains: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg, May contain traces of allergens)
1 cup
Tomato Salsa
(Contains: Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Milk, Soy, Tree nuts, Gluten, May contain traces of allergens)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high.
- To a medium pot, add 2 1/2 cup water and 1/4 tsp salt. Cover and bring to a boil over high.
Wash and dry all produce. - Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and corn, then reduce heat to low.
- Cover and cook for 18-20 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, pat tofu dry with paper towels. To a medium bowl, add tofu. Using a potato masher, crumble tofu into pea-sized pieces. Add 1 1/2 tbsp oil, half the Mexican Seasoning, Tex-Mex paste and half the garlic puree. Stir to coat.
- To a foil-lined baking sheet, add the tofu. Season with salt and pepper.
Broil in the middle of the oven for 7-9 min, stirring halfway through, until golden.
- Meanwhile, using a strainer, drain and rinse beans.
- Zest limes, then juice into a large bowl. Add remaining Mexican Seasoning, remaining garlic puree, 1/2 tsp sugar and 1 1/2 tbsp oil, then whisk to combine. Set aside.
- Thinly slice green onions.
- Roughly chop cilantro.
- Core, then cut peppers into 1/4-inch pieces.
- Fluff rice and corn with a fork.
- Add rice, corn, green onion, peppers, beans, lime zest and half the cilantro to the bowl with dressing. Season with salt and pepper, then toss to combine.
- Divide cowboy caviar between four air-tight containers.
- Divide tofu crumble between containers.
- Spoon salsa over top and sprinkle with remaining cilantro.
- Cover and refrigerate until lunch, then eat cold. Store up to 4 days.
