Bulgur And Black-Eyed Pea Salad With Tomatoes, Onions, And Pomegranate Dressing
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Pomegranate Molasses (*)3 tbsps
Extra-Virgin Olive Oil2 large
Garlic Cloves3 tbsps
Olive Oil1.5 cups
Onion (chopped)2 cups
Water (warm)3 large
Green Onion (chopped)Directions:
1
For dressing: Combine pomegranate molasses and oil in small bowl
2
Using garlic press, press garlic into mixture and whisk to blend
3
Season dressing to taste with salt and pepper
4
Combine pomegranate molasses and oil in small bowl
5
Using garlic press, press garlic into mixture and whisk to blend
6
Season dressing to taste with salt and pepper
7
For salad: Heat oil in heavy large skillet over medium heat
8
Add chopped onion and sauté until translucent, about 6 minutes
9
Add bulgur; stir 1 minute
10
Add 2 cups warm water, cover, and simmer until water is absorbed, about 5 minutes
11
Remove from heat
12
Mix in jalapeño chiles, then black-eyed peas, basil, and green onions
13
Cover skillet and let stand 5 minutes
14
Transfer bulgur mixture to large bowl
15
Mix in dressing
16
Season salad to taste with salt and pepper
17
DO AHEAD Can be made 2 hours ahead
18
Let stand at room temperature
19
Just before serving, mix tomatoes into salad and sprinkle with nuts
20
Heat oil in heavy large skillet over medium heat
21
Add chopped onion and sauté until translucent, about 6 minutes
22
Add bulgur; stir 1 minute
23
Add 2 cups warm water, cover, and simmer until water is absorbed, about 5 minutes
24
Remove from heat
25
Mix in jalapeño chiles, then black-eyed peas, basil, and green onions
26
Cover skillet and let stand 5 minutes
27
Transfer bulgur mixture to large bowl
28
Mix in dressing
29
Season salad to taste with salt and pepper
30
DO AHEAD Can be made 2 hours ahead
31
Let stand at room temperature
32
Just before serving, mix tomatoes into salad and sprinkle with nuts