Black-Eyed Pea-Basmati Salad

Total Time:
1 hr 30 min
Prep:
1 hr
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • For the Salad:
  • 1/2 cup dried black-eyed peas, rinsed
  • Kosher salt
  • 1/2 cup basmati rice
  • 1 teaspoon minced garlic
  • 1/4 cup thinly sliced red onion
  • 1/2 cup finely chopped red bell pepper
  • 1/3 cup Spanish olives, halved
  • For the Dressing:
  • 2 tablespoons coarse-grain dijon mustard
  • 4 tablespoons apple cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon chopped fresh cilantro
  • Kosher salt and freshly ground pepper
Directions
Watch how to make this recipe

Prepare the salad: Put the peas in a saucepan with 3 cups water and 1/2 teaspoon salt. Bring to a boil and cook 4 minutes. Remove from the heat, cover and let sit 1 hour. Drain, then return to the saucepan with 1 cup fresh water. Bring to a simmer and cook, partially covered, until just al dente, about 10 minutes. Let cool in the liquid.

Meanwhile, put the rice in another saucepan with 1 1/2 cups water and the garlic. Bring to a simmer, cover and cook 16 minutes. Remove from the heat and let cool, then fluff with a fork.

Make the dressing: Whisk the mustard, vinegar, olive oil, honey, cilantro, 1/2 teaspoon salt and 1 teaspoon pepper in a nonreactive bowl. Adjust the seasoning if necessary.

Assemble the salad: Drain the peas and toss with the rice in a large bowl. Add the onion, bell pepper and olives, then add the dressing and toss. Refrigerate until ready to serve.

Photograph by Andrew Mccaul


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    This recipe is featured in:

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