I saw the original recipe for this in the newest issue of Food Network’s magazine, it was a recipe from Guy Fierie. Overall I have tried a number of his recipes and been happy with them. They are usually easy to prepare and are from scratch – though he tends to like using staples such as uncooked beans. So….looking over the recipe I thought “I like the concept but……” and kept the dressing the same but changed a couple things – I used long grain rice instead of Basmati (and bumped up the amount called for), tweaked the seasoning ratio (less salt and pepper, used dry cilantro and garlic), used a can of black eyed peas versus cooking them from scratch (just way easier!) and changed the veggies a bit. The dressing is fantastic!
A high protein and fiber salad that only took the time to cook the rice! And that is freakishly good!
Black Eyed Peas and Rice Salad
1 15-ounce can black eyed peas
3/4 cup long grain white rice
1 cup tri color bell peppers, chopped (frozen is fine)
2 Tbsp course grain Dijon mustard
1/4 cup apple cider vinegar
3 Tbsp extra virgin olive oil
1 Tbsp honey
1 tsp dry cilantro
1/2 tsp dried diced garlic
3/4 tsp freshly ground black pepper
1/4 tsp kosher salt
In a small heavy saucepan bring 1 1/2 cups water to a boil. Add in the rice, stir well and lower the heat to low. Cover tightly and cook for 20 minutes.
Drain and rinse the peas.
Meanwhile, in a large glass or ceramic bowl whisk together the dressing ingredients. Toss with peas and bell peppers. Fluff up the rice and toss to combine. Chill to let the flavors meld.
Serves 3 to 4.