BLACK-EYED PEA/RICE SALAD

Black-Eyed Pea/Rice Salad image

Provided by katie in the UP

Categories Beans

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup blackeyed peas, dried and rinsed
kosher salt
1/2 cup basmati rice
1 teaspoon garlic, minced
1/4 cup red onion, thinly sliced
1/2 cup red bell pepper, chopped
1/3 cup Spanish olives, sliced
2 tablespoons coarse grain Dijon mustard
4 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
1 tablespoon honey
1 tablespoon cilantro, chopped
kosher salt and pepper

Steps:

Put the peas in a sauce pan with 3 cups water and 1/2 tsp salt.
Bring to boil and cook 4 minutes.
Remove from the heat, cover and let sit for 1 hour.
Drain, then return to the saucepan with 1 cup fresh water.
Bring to a simmer and cook, partially covered, until al dente, about 10 minutes.
Let cool in 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 fork.
Dressing:.
Whisk the mustard, vinegar, olive oil, honey, cilantro, 1/2 tsp salt and 1 tsp of pepper in a nonreactive bowl.
Adjust the seasoning to suit your tastes.
Drain the peas and toss with the rice in a large bowl.
Add onion, bell pepper and olives, then add the dressing and toss. Refrigerate until read to serve.