Bulgur & Black-Eyed Pea Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Dressing1/4 cup pomegranate molasses*3 tablespoons extra-virgin olive oil2 large garlic clovesSalad3 tablespoons olive oil1 1/2 cups chopped onion2 cups small grain bulgur (about 10 ounces)**2 cups warm water3 red jalapeño chiles, thinly sliced into rounds1 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, chopped2 cups chopped seeded diced plum tomatoes (about 3/4 pound)1/2 cup walnuts, toasted, chopped
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.
Number of Servings: 10
Recipe submitted by SparkPeople user MARTHATNYC.
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.
Number of Servings: 10
Recipe submitted by SparkPeople user MARTHATNYC.
Nutritional Info Amount Per Serving
- Calories: 243.5
- Total Fat: 8.6 g
- Cholesterol: 0.0 mg
- Sodium: 86.5 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 8.3 g
- Protein: 6.1 g
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