Black-Eyed Pea-Basmati Salad

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On reading recipe , everything is fine until the last few lines ,cooked Basmati rice don't taste good on refrigeration. Never heard of recipe naming salad for rice.1/2 cup cooked rice : this math sticks like glue drops on other ingredients.

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Easy & DELICIOUS

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This recipe was fabulous, It was a great hit with my family. I did opt to use can black eyed peas, because I was pressed for time. I added extra cilantro inside the salad as well as the dressing along with fresh parsley. This is a new side dish that I will use on a regular basis now. Thanks Food Network!

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Easy + healthy side dish. I substituted brown rice for the basmati + cooked the peas the night before. The dressing was a little much, so I will add a little less or toss+taste the salad a little at a time. Will definitely make again. Would be a great burger side dish.

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I love this recipe! I am trying to add more veggies, beans and whole grains to my diet this year and this dish is perfect. I followed the recipe, but I finely chopped the red onions and red peppers rather than slice them, and I added a little extra honey to my dressing to reduce the overall acidity of the dish. I also used green spanish olives, but will likely try black olives next time.

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Took this to a dinner party - everyone loved it!!
I used brown basmati rice instead of white, and substituted 2 Tbsp. of capers instead of the black olives. Also used white pepper instead of black pepper to avoid black "specks" in the otherwise beautiful visual appeal of the dish.

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This recipe is so good. the amount of dijon mustard was kind of scary, don't be afraid, just do it:

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Instead of using white basmati, I used brown basmati. Instead of cooking the garlic with the rice (because of how finicky brown rice can be I crushed 1 clove of garlic into the dressing. Besides that, I followed the recipe pretty closely, but I'm already considering some variations to change it up for next time :

This recipe was very easy to follow and it was very delicious. Even the leftovers were still pretty tasty two days later!

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I made this as is, and it's divine. Wouldn't change a thing.

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I just made this and even before it had a chance for the flavors to meld, it was DELICIOUS!!!!!!!!! I had to stop eating it and put it in the fridge before it was too late.

I cannot wait to see how it will taste in a few hours. The combo of the salty and sweet with the earthiness of the rice and peas was, as someone may say, "SPOT ON!!"

I did use canned Black-eyed Peas and Brown Rice though. It was what I had on hand.

I will definitely make this recipe again and pass it on. Or maybe not and use it as my secret weapon to bring to cookout and parties this Summer.