Black-Eyed Pea-Basmati Salad

• 1/2 cup dried black-eyed peas, rinsed
• Kosher salt
• 1/2 cup basmati rice
• 1 teaspoon minced garlic
• 1/4 cup thinly sliced red onion
• 1/2 cup finely chopped red bell pepper
• 1/3 cup Spanish olives, halved
• 2 tablespoons coarse-grain dijon mustard
• 4 tablespoons apple cider vinegar
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 1 tablespoon chopped fresh cilantro
• Kosher salt and freshly ground pepper

1. Prepare the salad: Put the peas in a saucepan with 3 cups water and 1/2 teaspoon salt.
2. Bring to a boil and cook 4 minutes.
3. Remove from the heat, cover and let sit 1 hour.
4. Drain, then return to the saucepan with 1 cup fresh water.
5. Bring to a simmer and cook, partially covered, until just al dente, about 10 minutes.
6. Let cool in the 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 a fork.
10. Make the dressing: Whisk the mustard, vinegar, olive oil, honey, cilantro, 1/2 teaspoon salt and 1 teaspoon pepper in a nonreactive bowl.
11. Adjust the seasoning if necessary.
12. Assemble the salad: Drain the peas and toss with the rice in a large bowl.
13. Add the onion, bell pepper and olives, then add the dressing and toss.
14. Refrigerate until ready to serve.
15. Photograph by Andrew Mccaul

blackeyed peas, kosher salt, basmati rice, garlic, red onion, red bell pepper, spanish olives, coarsegrain, apple cider vinegar, extravirgin olive oil, honey, fresh cilantro, kosher salt

Taken from www.foodnetwork.com/recipes/guy-fieri/black-eyed-pea-basmati-salad-recipe.html (may not work)