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

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

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

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.

BLACK-EYED PEA SALAD

Steps:

• Place the black-eyed peas, whole crushed garlic cloves, halved onion and bay leaf in a large, heavy saucepan and add enough water to cover by 2 inches. Bring to a boil, add salt to taste, reduce the heat, cover and simmer until tender but intact, about 45 minutes. Remove from the heat, remove the lid and allow the black-eyed peas to cool for 30 minutes. Remove and discard the onion. Remove the garlic cloves, squeeze the cooked garlic out of the skins and back into the black-eyed peas, and drain through a strainer set over a bowl.
• Transfer the black-eyed peas to a large bowl. Whisk together the lemon juice, vinegar, minced garlic, cumin, salt, pepper and olive oil. Toss with the beans. Add the remaining ingredients except the feta and toss together. If you want a bit more liquid with the beans, add back some of the broth (I found the dressing to be sufficient). Marinate in the refrigerator for at least 30 minutes before serving. Sprinkle the feta over the top and serve.

BLACK-EYED PEA SALAD

Steps:

• In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
• In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

BLACK-EYED PEAS WITH BULGUR AND TOMATOES

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