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

BLACK-EYED PEA SALAD

Steps:

• Combine the first 6 ingredients in a bowl.
• In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
• Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.

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 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