Black-eyed Pea-Basmati Salad

By Ellan

Ingredients

• For the salad:
• 1/2 cup dried black-eyed peas, rinsed
• Kosher salt
• 1/2 cup basmati rice
• 1 teas. garlic, minced
• 1/4 cup red onion, thinly sliced
• 1/2 cup red bell pepper, finely chopped
• 1/3 cup spanish olives, halved
• For the Dressing:
• 2 tab. coasrsely-grain dijon mustard
• 4 tab. apple cider vinegar
• 3 tab. extra-virgin olive oil
• 1 tab. honey
• 1 tab. cilantro, chopped
• kosher salt and freshly ground black pepper

Preparation

Step 1

Prepare the salad: Put the peas in a saucepan with 3 cups water and 1/2 teas. 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.

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, the fluff with a fork.

Make the dressing: Whisk the mustard, vinegar, olive oil, honey, cilantro, 1/2 teas. salt and 1 teas. pepper in a non-reactive bowl. Adjust the seasoning if necessary.

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.