Black-eyed basmati salad

Delight your taste buds with this flavorful black-eyed basmati salad recipe. The perfect combination of textures and spices in every bite.

Ingredients:

• 5 cups water, divided
• 1/2 teaspoon kosher salt
• 1/2 cup dry black-eyed peas
• 1/2 cup basmati rice
• 1 teaspoon minced garlic
• 3 tablespoons Dijon mustard, preferably country style
• 4 tablespoons apple cider vinegar, best quality
• 1 tablespoon honey
• 1 tablespoon minced shallot
• 1 tablespoon finely chopped cilantro leaves
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon kosher salt
• 1/4 cup diced (1/4-inch) red onion
• 1/2 cup seeded and diced (1/4-inch) red bell pepper
• 1/3 cup sliced Spanish olives

Instructions:

1. Place 3 cups of water and 1/2 teaspoon of salt in a small saucepan with a lid. Rinse the peas thoroughly before adding them to the saucepan. Heat over medium heat until it reaches a boil, then let it cook for 4 minutes. Take the saucepan off the heat, cover it, and allow it to sit for 1 hour. Drain the water from the peas, pour in 1 cup of fresh water, and bring it to a gentle simmer over low heat. Cook until the peas are firm but tender. Let it cool down.
2. In another saucepan, combine the rice, the remaining 1 cup of water, and the minced garlic. Bring it to a simmer, cover, and cook for 16 minutes. Let it cool down. Fluff the rice with a fork and set it aside.
3. Mix together all the ingredients in a glass or nonreactive bowl until well combined. Taste and adjust the seasonings if needed. Keep it aside until you are ready to assemble the salad.
4. After draining any excess liquid from the peas, place them in a large serving bowl. Ensure that the rice grains are separate before incorporating them into the peas. Add the diced red onion, red bell pepper, and olives. Pour the dressing over the mixture and toss everything together. If not serving immediately, refrigerate.

Summary:

• Calories: 613 kcal
• Fat: 8 g
• Protein: 13 g
• Carbs: 124 g
• Potassium: 852 mg
• Magnesium: 121 mg