Black-Eyed Pea/Rice Salad

Recipe by katie in the UP
READY IN: 1hr 30mins




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