Black Eyed Basmati Salad Food

BLACK-EYED PEA SALAD

Steps:

• Combine the first 6 ingredients in a bowl.
• In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
• Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.

BLACK-EYED PEA-BASMATI SALAD

Steps:

• 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 dente, about 10 minutes. Let cool in the 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 a fork.
• Make the dressing: Whisk the mustard, vinegar, olive oil, honey, cilantro, 1/2 teaspoon salt and 1 teaspoon pepper in a nonreactive bowl. Adjust the seasoning if necessary.
• Assemble the salad: Drain the peas and toss with the rice in a large bowl. Add the onion, bell pepper and olives, then add the dressing and toss. Refrigerate until ready to serve.

BLACK-EYED PEA/RICE SALAD

Steps:

• 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.