Black-Eyed Pea-Basmati Salad
Black-Eyed Pea-Basmati Salad might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 167 calories, 3g of protein, and 9g of fat per serving. This recipe serves 6. If you have dijon mustard, basmati rice, black-eyed peas, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. If you like this recipe, you might also like recipes such as New Year black eyed pea salad with black olives, fetan and roasted garlic, Southwestern Bean Salad With Black Beans, Black-eyed Peas, Pepp, and Edamame, Black Bean & Black-eyed Pea Salad With Cumin Vinaigrette.
Watch how to make this recipe.
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.
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.
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.
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.
Photograph by Andrew Mccaul