BASMATI RICE SALAD WITH BLACK-EYED PEAS

by Frank Raasch August 29, 2020

Black-eyed peas are a hassle-free, high protein staple for every kitchen, and our versatile Aged Basmati Rice is great in both hot and cold applications. Rice and beans make for a classic salad in this quick and easy recipe, finished with a delicious vinaigrette dressing.

Prep time: 15 min
Cook time: 40 min
Total time: 55 min

INGREDIENTS

1/2 Cup Black-Eyed Peas, sorted and rinsed
6 Cups Water, divided
1 Teaspoon Kosher Sea Salt Flakes, divided
1/2 Cup Aged Basmati Rice
1 Teaspoon Garlic, minced
2 Tablespoons Whole-Grain Mustard
1 Tablespoon Honey
1 Tablespoon Chopped Cilantro
1 Teaspoon Ground Black Peppercorns Dustless
1/2 Teaspoon Kosher Sea Salt Flakes
4 Tablespoons Apple Cider Vinegar
3 Tablespoons Extra Virgin Olive Oil
1/4 Cup Red Onion, thinly sliced
1/2 Cup Red Bell Pepper, chopped
1/3 Cup Spanish Olives, halved

DIRECTIONS

Combine peas, 3 cups water and 1/2 teaspoon salt in saucepan over medium-high heat. Bring to a boil and cook 15 minutes. Remove from heat, cover and let sit 1 hour.
Drain peas, then return to saucepan with 1 cup fresh water. Bring to a simmer and cook, partially covered, until just al dente, about 20 minutes. Remove from heat and let cool in cooking liquid.
Meanwhile, combine rice, 1-1/2 cups water and garlic in separate saucepan. Bring to a simmer over medium-heat. Cover and cook 16 minutes. Remove from heat and cool to room temperature, then fluff with fork.
Combine mustard, honey, cilantro, pepper and 1/2 teaspoon salt in small bowl. Whisk together briefly. Add vinegar and whisk again to combine. Whisk in olive oil gradually to create creamy, emulsified dressing.
Drain peas and toss with rice in serving bowl. Add onion, bell pepper and olives, then add dressing and toss to combine. Refrigerate until ready to serve.