Black-Eyed Basmati Salad Recipe

Name: Black-Eyed Basmati Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
In a small saucepan equipped with a lid, add 3 cups of the water and 1/2 teaspoon salt.
2
Rinse the peas, and add them to the pan.
3
Bring to a boil over medium heat and cook for 4 minutes.
4
Remove the pot from heat, cover and let it sit for 1 hour.
5
Drain the water from the peas, add 1 cup of fresh water and bring it to a simmer over low heat.
6
Cook until the peas are al dente.
7
Let cool.
8
In a separate saucepan, add the rice, remaining 1 cup of water and the garlic.
9
Bring to a simmer, cover and cook for 16 minutes.
10
Let cool.
11
Fluff the rice with a fork and set aside.
12
Dressing:
13
In a glass or nonreactive bowl, add all of the ingredients and combine well.
14
Adjust seasoning if necessary.
15
Set aside until the salad is ready to assemble.
16
Assembly:
17
Drain off any liquid from the peas and add them to a large serving bowl.
18
Make sure the rice is separated, then add it to the peas.
19
Stir in the red onion, red bell pepper and olives.
20
Add the dressing and toss.
21
Refrigerate if not using immediately.

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 cups water, divided, 1/2 teaspoon kosher salt, 1/2 cup dry black-eyed peas, 1/2 cup basmati rice, and more.

Yes, Black-Eyed Basmati Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black-Eyed Basmati Salad

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