Black-Eyed Pea/Rice Salad

Ingredients

• 12 cup blackeyed peas
• dried and rinsed
• kosher salt
• 12 cup basmati rice
• 1 teaspoon garlic
• minced
• 14 cup red onion
• thinly sliced
• 12 cup red bell pepper
• chopped
• 13 cup Spanish olives
• sliced
• 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

Instructions

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.
15. Refrigerate until read to serve.