Black-Eyed Basmati Salad

Deselect All

Rice and Peas:

5 cups water, divided

1/2 teaspoon kosher salt

1/2 cup dry black-eyed peas

1/2 cup basmati rice

1 teaspoon minced garlic

Dressing:

3 tablespoons Dijon mustard, preferably country style

4 tablespoons apple cider vinegar, best quality

1 tablespoon honey

1 tablespoon minced shallot

1 tablespoon finely chopped cilantro leaves

1 teaspoon freshly cracked black pepper

1/2 teaspoon kosher salt

Assembly:

1/4 cup diced (1/4-inch) red onion

1/2 cup seeded and diced (1/4-inch) red bell pepper

1/3 cup sliced Spanish olives