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