Black-Eyed Pea/Rice Salad

This is a salad, I got from Guy Fieri's Collection on the Cooking Network Site. I have put it together for our New Years Day Buffet, I doubled the recipe and used a half of red, yellow and orange bell peppers. I also tossed in approx 1/2 cup of chopped cilantro. Tomorrow with the leftovers I might toss in a chopped jalapeno for zip.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1⁄2 cup  blackeyed peas, dried and rinsed
•  kosher salt
• 1⁄2 cup basmati rice
• 1  teaspoon garlic, minced
• 1⁄4 cup red onion, thinly sliced
• 1⁄2 cup red bell pepper, chopped
• 1⁄3 cup Spanish olives, sliced

• Dressing

• 2  tablespoons  coarse grain Dijon mustard
• 4  tablespoons apple cider vinegar
• 3  tablespoons extra virgin olive oil
• 1  tablespoon honey
• 1  tablespoon cilantro, chopped
•  kosher  salt and pepper

Directions

1. Put the peas in a sauce pan with 3 cups water and 1/2 tsp salt.
2. Bring to boil and cook 4 minutes.
3. Remove from the heat, cover and let sit for 1 hour.
4. Drain, then return to the saucepan with 1 cup fresh water.
5. Bring to a simmer and cook, partially covered, until al dente, about 10 minutes.
6. Let cool in liquid.
7. Meanwhile, put the rice in another saucepan with 1 1/2 cups water and the garlic.
8. Bring to a simmer, cover and cook 16 minutes.
9. Remove from the heat and let cool, then fluff with fork.
10. Dressing:
11. Whisk the mustard, vinegar, olive oil, honey, cilantro, 1/2 tsp salt and 1 tsp of pepper in a nonreactive bowl.
12. Adjust the seasoning to suit your tastes.
13. Drain the peas and toss with the rice in a large bowl.
14. Add onion, bell pepper and olives, then add the dressing and toss. Refrigerate until read to serve.