Best Bulgur And Black Eyed Pea Salad With Tomatoes Onions And Pomegranate Dressing Recipes

BLACK-EYED PEA TOMATO SALAD

Black-Eyed Pea Tomato Salad image

Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It's easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. -Patricia Ness, La Mesa, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

4 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
3 large tomatoes, chopped
1 large sweet red pepper, chopped
1 cup diced red onion
4 bacon strips, cooked and crumbled
1 jalapeno pepper, seeded and diced
1/2 cup canola oil
1/4 cup sugar
1/4 cup rice vinegar
2 tablespoons minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder

Steps:

Combine the first 6 ingredients. In another bowl, whisk together remaining ingredients. Add to bean mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight., Stir just before serving.

Nutrition Facts : Calories 242 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 602mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 5g fiber), Protein 9g protein. Diabetic exchanges

BLACK-EYED PEAS WITH BULGUR AND TOMATOES

Black-Eyed Peas with Bulgur and Tomatoes image

Black-eyed peas and bulgur create a pleasant synergy in this easy and hearty dish.

Yield 6 servings

Number Of Ingredients 6

Ingredients

1/2 cup raw bulgur
2 tablespoons light olive oil
3 to 4 garlic cloves, minced
One 28-ounce can low-sodium stewed tomatoes, with liquid
Two 16-ounce cans black-eyed peas, drained and rinsed
Salt and freshly ground pepper to taste

Steps:

Boil 1 cup water. Pour the water over the bulgur in a heatproof container. Cover and let stand until the water is absorbed, about 30 minutes. Or combine the water and bulgur in a small saucepan and simmer until the water is absorbed, about 15 minutes.
Heat the oil in a stir-fry pan or wide skillet. Add the garlic and sauté over low heat until golden, about 2 minutes.
Break up the tomatoes with your hands and add to the pan, followed by the black-eyed peas. Bring to a simmer over medium heat, and stir in the cooked bulgur.
Season to taste with salt and pepper. Cook for another 5 minutes, and serve.
Black-Eyed Peas with Bulgur and Tomatoes (this page)
Corn Slaw (page 34)
Steamed broccoli or green beans
or
Contemporary Creamed Spinach (page 212)
Calories: 253
Total Fat: 5g
Protein : 9g
Carbohydrate: 39g
Cholesterol: 0mg
Sodium: 194mg

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

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.