Black-Eyed Pea/Rice Salad

• 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

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.

blackeyed peas, kosher salt, basmati rice, garlic, red onion, red bell pepper, spanish olives, coarse grain, apple cider vinegar, extra virgin olive oil, honey, cilantro, kosher salt

Taken from www.food.com/recipe/black-eyed-pea-rice-salad-445212 (may not work)