Basmati Rice and Black Eyed Pea Salad

April 25, 2015
Basmati Rice and BlackEyed Pea Salad

Hey guys, whats up? Anything exciting happening? We went out to celebrate a friends birthday and played darts most of the night. We are now recuperating, anyone have any coffee? We really enjoy live music, but the town/city we live in really does not have any good music venues. there are a couple cover bands usually playing but they aren’t that good. If we want half decent music we have to venture into the big bad city of Toronto.

So we may go into Toronto this evening to see a favorite band of ours play at a small bar called The Cameron House. The band is called Colonel Tom and the American Pour, fronted by Tom Parker and his wife Alex Pangman. Alex is a Toronto jazz singer herself and has the nick name Toronto’s sweetheart of jazz. Today’s recipe is a salad of course, salads are a big part of my diet, they are simple, quick and nutritious. This salad can be easily served as a side dish with a bbq’ed veggie burger or served as a main dish like I do.

Basmati Rice and BlackEyed Pea Salad
Olives come in a great variety, my favorite being the green ones. In this salad I decided to use stuffed pimento variety, but any will do.

Basmati Rice and BlackEyed Pea Salad
This is a very tasty salad with the salty olives and the sweet red onion, a great combination!

Basmati Rice and BlackEyed Pea Salad
Basmati Rice and BlackEyed Pea Salad

Basmati Rice and Black Eyed Pea Salad
Prep time
Total time
Recipe type: Salad
Cuisine: American
Serves: 4
  • 2 cups cooked black eyed peas
  • 1 cup cooked basmati rice
  • 1 teaspoon minced garlic
  • I/2 red onion sliced
  • ½ red bell pepper thinly sliced
  • 2 stalks of celery thinly sliced
  • ½ cucumber sliced and quartered
  • ½ cup olives
  • For the dressing
  • 2 tablespoon mustard
  • 4 tablespoon Apple cider vinegar
  • 3 tablespoon virgin olive oil
  • 1 tablespoon agave or maple syrup
  • 1 tablespoon fresh cilantro
  1. Place all salad ingredients in a bowl and mix together.
  2. Make the dressing: whisk the mustard, vinegar,olive oil, cilantro and agave in a bowl.
  3. Add the dressing to the salad and toss. Refrigerate until serving.

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