Bulgur and Black-Eyed Pea Salad with Tomatoes, Onions, and Pomegranate Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1 1/2 cups chopped onion
- 3 tablespoons olive oil
- 2 cups warm water
- 3 tablespoons extra-virgin olive oil
- 2 large garlic cloves
- Carbohydrate 46 g(15%)
- Fat 12 g(19%)
- Fiber 7 g(28%)
- Protein 7 g(14%)
- Saturated Fat 2 g(8%)
- Sodium 106 mg(4%)
- Calories 305
PreparationFor 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.
PreparationFor 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.
