Best Black Eyed Pea And Bulgur Salad Recipes

BULGUR AND BLACK-EYED PEA SALAD WITH TOMATOES, ONIONS, AND POMEGRANATE DRESSING

Bulgur and Black-Eyed Pea Salad with Tomatoes, Onions, and Pomegranate Dressing image

Provided by Engin Akin

Categories Fruit Garlic Herb Nut Onion Pepper Tomato Side Sauté Vegetarian Vegan Bon Appétit Pescatarian Dairy Free Peanut Free Soy Free Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 17

Ingredients

Dressing
1/4 cup pomegranate molasses*
3 tablespoons extra-virgin olive oil
2 large garlic cloves
Salad
3 tablespoons olive oil
1 1/2 cups chopped onion
2 cups small grain bulgur (about 10 ounces)**
2 cups warm water
3 red jalapeño chiles, thinly sliced into rounds
1 cup canned black-eyed peas, rinsed, drained (from 15 1/2-ounce can)
1 cup chopped fresh basil (preferably purple basil)
3 large green onions, chopped
2 cups chopped seeded diced plum tomatoes (about 3/4 pound)
1/2 cup walnuts, toasted, chopped
*A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets, and from Adriana's Caravan (adrianascaravan.com).
**Also called cracked wheat; available at supermarkets and natural foods stores.

Steps:

For dressing:
Combine pomegranate molasses and oil in small bowl. Using garlic press, press garlic into mixture and whisk to blend. Season dressing to taste with salt and pepper.
For salad:
Heat oil in heavy large skillet over medium heat. Add chopped onion and sauté until translucent, about 6 minutes. Add bulgur; stir 1 minute. Add 2 cups warm water, cover, and simmer until water is absorbed, about 5 minutes. Remove from heat. Mix in jalapeño chiles, then black-eyed peas, basil, and green onions. Cover skillet and let stand 5 minutes. Transfer bulgur mixture to large bowl. Mix in dressing. Season salad to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Just before serving, mix tomatoes into salad and sprinkle with nuts.

BLACK-EYED PEA AND BULGUR SALAD

Black-Eyed Pea and Bulgur Salad image

Make and share this Black-Eyed Pea and Bulgur Salad recipe from Food.com.

Provided by Lori in Florida

Categories Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup bulgur
1 cup boiling water
1 (15 ounce) can black-eyed peas, drained
1 large tomatoes, diced
1 medium cucumber, peeled and diced
2 -3 large scallions, trimmed and chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 -2 lemon, juice of
1/4 cup chopped fresh parsley
1/2 teaspoon black pepper
1/2 teaspoon salt

Steps:

In a medium bowl, combine the bulgur and water.
Let stand, covered, until the bulgur absorbs all of the water, about 20 minutes.
Fluff the grains.
Meanwhile, in another mixing bowl, combine the black-eyed peas, tomato, cucumber, scallions, garlic, oil, lemon juice, parsley, pepper, and salt and toss.
Stir the soaked bulgur into the black-eyed pea mixture.
Chill the salad for at least 1 hour before serving.
Serve over a bed of lettuce or stuff into a pita.

Nutrition Facts : Calories 291.9, Fat 8, SaturatedFat 1.2, Sodium 624.2, Carbohydrate 48.4, Fiber 11.4, Sugar 3.2, Protein 10.7

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