Black-Eyed Pea-Basmati Salad

Ingredients

• 4 tablespoons apple cider vinegar 
• 0.5 cup rice 
• 0.5 cup black-eyed peas dried rinsed
• 2 tablespoons dijon mustard coarse-grain
• 1 tablespoon cilantro leaves fresh chopped
• 1 teaspoon garlic minced
• 1 tablespoon honey 
• 6 servings kosher salt 
• 6 servings kosher salt and pepper freshly ground
• 3 tablespoons olive oil extra-virgin
• 0.3 cup olives spanish halved
• 0.5 cup bell pepper red finely chopped
• 0.3 cup onion red thinly sliced

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Watch how to make this recipe.
2. Put the peas in a saucepan with 3 cups water and 1/2 teaspoon salt. Bring to a boil and cook 4 minutes.
3. Remove from the heat, cover and let sit 1 hour.
4. 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.
5. Let cool in the liquid.
6. 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.
7. Remove from the heat and let cool, then fluff with a fork.
8. 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.
9. Drain the peas and toss with the rice in a large bowl.
10. Add the onion, bell pepper and olives, then add the dressing and toss. Refrigerate until ready to serve.
11. Photograph by Andrew Mccaul