Rice and beans make for a classic salad in this quick and easy recipe, finished with a delicious vinaigrette dressing. 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.

Prep time: 15 min

Cook time: 40 min

Total time: 55 min

Basmati Rice Salad with Black-Eyed Peas
Copyright Recipe © 2015 Woodland Foods

Ingredients

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.