Black-Eyed Peas Rice Salad
1 cup white rice
2 cups water
1 medium sweet onion, peeled and chopped
1 Tbsp extra virgin olive oil
12 ounce jar roasted red bell pepper
15 ounce can black-eyed peas
1/4 cup lower fat mayonnaise
3 Tbsp apple cider vinegar
1 tsp dried cilantro (or 1 Tbsp fresh)
1/4 tsp kosher salt
1/4 tsp ground black pepper
Bring the water to a boil in a heavy small saucepan, add in the rice. Cover tightly and turn the heat to low, let cook for 20 minutes.Fluff up and let cool a bit.
Drain and rinse the peas, add to a large bowl. Drain the peppers, pat dry and remove any seeds left. Thinly slice and chop into small pieces, add to the bowl. In a small saute pan heat the oil over medium low, add in the oil and onion, cook till golden brown. Whisk the dressing together, stir into the bowl. Toss with the rice.
Let refrigerate for a couple of hours or overnight. Serve with hot sauce to taste.
Serves 3 to 4.