Best Black Eyed Pea Basmati Salad Recipes

Black-Eyed Basmati Salad image

Provided by Guy Fieri

Time 2h

Yield 6 servings

Number Of Ingredients 15

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

Steps:

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.
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.
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.
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.

Black-Eyed Pea Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 8h10m

Yield 4 to 6 servings

Number Of Ingredients 11

1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
Two 15-ounce cans black-eyed peas, drained

Steps:

Combine the first 6 ingredients in a bowl.
In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.