Black-Eyed Pea-Basmati Salad

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 1 hr
  • Cook: 30 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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