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Black-Eyed Pea-Basmati Salad

Ingredients

  • Kosher salt and freshly ground pepper
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon honey
  • 3 tablespoons extra-virgin olive oil
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons coarse-grain dijon mustard
  • 1/3 cup Spanish olives, halved
  • + 6 more ingredients
    • ½ cup finely chopped red bell pepper
    • ¼ cup thinly sliced red onion
    • 1 teaspoon minced garlic
    • ½ cup basmati rice
    • Kosher salt
    • ½ cup dried black-eyed peas, rinsed

1. 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 den...

View full recipe at SpringPad

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