• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

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

  • 6servings

Add to MenuAdd to Calendar

Source: www.epicurious.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB6, H, C, P
MineralsChromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 1/2 cups chopped onion

  3. 2 cups small grain bulgur (about 10 ounces)**

  4. 2 cups warm water

  5. 3 red jalapeño chiles, thinly sliced into rounds

  6. 1 cup canned black-eyed peas, rinsed, drained (from 15 1/2-ounce can)

  7. 1 cup chopped fresh basil (preferably purple basil)

  8. 3 large green onions, chopped

Instructions Jump to Ingredients ↑

  1. For dressing:

  2. 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.

  3. For salad:

  4. 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.

  5. Just before serving, mix tomatoes into salad and sprinkle with nuts.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback