Creamy Texas Caviar Recipe

Last night I accidentally made probably one of the best dishes I've ever made for our traditional Taco Tuesday Night.  It's a variation of my traditional Texas Caviar.  

Here are the ingredients: 

Salad:

2 c. cooked long-grain or basmati rice (cooked with a Goya seasoning packet) 

1 can black beans (rinsed) 

1 can pinto beans (rinsed) 

1/2 green bell pepper, finely chopped 

1/2 orange pepper, finely chopped 

1 c. grape tomatoes (I slice them using this gadget) 

Salad dressing: 

1/2 c. ranch dressing
1 T. hot red chile sauce (I use a different brand, but it's like this)
1/2 sprig of cilantro leaves 
3 T. lime juice 

Mix in a blender, I use a Nutribullet, to chop the cilantro, or just use dried, crushed cilantro leaves 

Combine all ingredients and then toss in some salad dressing. 

This can be eaten as a salad, as a dip, or mixed with crushed tortilla chips, which is how I ate it.