| Level: | Easy |
| Total: | 2 hr |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 103 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 465 mg |
Reviews
I have made this salad about every other week since July. My husband loves it and said he could eat it daily. I have used black beans instead of black eyed peas on occasion. I have also used brown rice(although it is awesome with basmati), I also toss in any garden veggies that I need to use up. I have made it without the olives and it is still yummy. I have also used regular brown mustard on one occasion. I usually double the recipe so we can have leftovers throughout the week.
I love this recipe. I made it and it exploded with flavor. I added just a touch more honey in the dressing. Thanks Guy! I’m making this again tomorrow for a tea with my girlfriends this weekend. I’m keeping this in my back pocket!!!!
on the show, Guy added some type of olive and a bit of olive juice to the dressing? Its not in the recipe listed here. Could substitute black beans instead of black eyed peas for a quicker dish.