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Black-Eyed Basmati Salad

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  • Level: Easy
  • Total: 2 hr
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 40 min
  • Yield: 6 servings
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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


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


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


  1. In a small saucepan equipped with a lid, add 3 cups of the water and 1/2 teaspoon salt. Rinse the peas, and add them to the pan. Bring to a boil over medium heat and cook for 4 minutes. Remove the pot from heat, cover and let it sit for 1 hour. Drain the water from the peas, add 1 cup of fresh water and bring it to a simmer over low heat. Cook until the peas are al dente. Let cool.
  2. In a separate saucepan, add the rice, remaining 1 cup of water and the garlic. Bring to a simmer, cover and cook for 16 minutes. Let cool. Fluff the rice with a fork and set aside.


  1. In a glass or nonreactive bowl, add all of the ingredients and combine well. Adjust seasoning if necessary. Set aside until the salad is ready to assemble.


  1. Drain off any liquid from the peas and add them to a large serving bowl. Make sure the rice is separated, then add it to the peas. Stir in the red onion, red bell pepper and olives. Add the dressing and toss. Refrigerate if not using immediately.