| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 1 hr |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup dried black-eyed peas, rinsed
- Kosher salt
- 1/2 cup basmati rice
- 1 teaspoon minced garlic
- 1/4 cup thinly sliced red onion
- 1/2 cup finely chopped red bell pepper
- 1/3 cup Spanish olives, halved
- 2 tablespoons coarse-grain dijon mustard
- 4 tablespoons apple cider vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon chopped fresh cilantro
- Kosher salt and freshly ground pepper
Instructions
- Prepare the salad: 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. 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, then fluff with a fork.
- Make the dressing: 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 158 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 182 mg |
| Serving Size | 1 of 6 servings |
| Calories | 158 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 182 mg |
Reviews
Great, but too much apple cider vinegar. Too tart. Otherwise, very good. Don’t know if I can eat the rest of it because my stomachs really bothering me. Would make it again but cut the vinegar in half.
Question. Wouldn’t that be too much water for the rice? I usually do 1.5 to 1 for basmati
This recipe has turned out great every time. My daughter loves it warm, I like it warm or chilled. I substituted canned black eye peas on several occasions and also Italian parsley for the cilantro.
Nothing special, just OK. Won’t make it again.
On reading recipe , everything is fine until the last few lines ,cooked Basmati rice don’t taste good on refrigeration. Never heard of recipe naming salad for rice.1/2 cup cooked rice : this math sticks like glue drops on other ingredients.
Easy & DELICIOUS
This recipe was fabulous, It was a great hit with my family. I did opt to use can black eyed peas, because I was pressed for time. I added extra cilantro inside the salad as well as the dressing along with fresh parsley. This is a new side dish that I will use on a regular basis now. Thanks Food Network!
Easy + healthy side dish. I substituted brown rice for the basmati + cooked the peas the night before. The dressing was a little much, so I will add a little less or toss+taste the salad a little at a time. Will definitely make again. Would be a great burger side dish.
I love this recipe! I am trying to add more veggies, beans and whole grains to my diet this year and this dish is perfect. I followed the recipe, but I finely chopped the red onions and red peppers rather than slice them, and I added a little extra honey to my dressing to reduce the overall acidity of the dish. I also used green spanish olives, but will likely try black olives next time.
Took this to a dinner party – everyone loved it!!
I used brown basmati rice instead of white, and substituted 2 Tbsp. of capers instead of the black olives. Also used white pepper instead of black pepper to avoid black “specks” in the otherwise beautiful visual appeal of the dish.
I used brown basmati rice instead of white, and substituted 2 Tbsp. of capers instead of the black olives. Also used white pepper instead of black pepper to avoid black “specks” in the otherwise beautiful visual appeal of the dish.