Lunch

Bulgur and Black-Eyed Pea Salad is for Lunch.

Bulgur and Black-Eyed Pea Salad takes 15 minutes to prepare.

Bulgur and Black-Eyed Pea Salad takes 15 minutes to cook.

Bulgur and Black-Eyed Pea Salad makes 10 servings.

The ingredients for Bulgur and Black-Eyed Pea Salad are:

Dressing
1/4 cup pomegranate molasses*
3 tablespoons extra-virgin olive oil
2 large garlic cloves

Salad
3 tablespoons olive oil
1 1/2 cups chopped onion
2 cups small grain bulgur (about 10 ounces)**
2 cups warm water
3 red jalapeño chiles, thinly sliced into rounds
1 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, chopped

2 cups chopped seeded diced plum tomatoes (about 3/4 pound)
1/2 cup walnuts, toasted, chopped

Here is how you make Bulgur and Black-Eyed Pea Salad:

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: 10Recipe submitted by SparkPeople user MARTHATNYC.

The nutritional information for Bulgur and Black-Eyed Pea Salad is:

• Servings Per Recipe: 10
• 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

The dietary needs meet for Bulgur and Black-Eyed Pea Salad is Vegetarian