BLACK-EYED PEA TOMATO SALAD
Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It's easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. -Patricia Ness, La Mesa, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Combine the first 6 ingredients. In another bowl, whisk together remaining ingredients. Add to bean mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight., Stir just before serving.
Nutrition Facts : Calories 242 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 602mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 5g fiber), Protein 9g protein. Diabetic exchanges
BLACK-EYED PEAS WITH BULGUR AND TOMATOES
Black-eyed peas and bulgur create a pleasant synergy in this easy and hearty dish.
Yield 6 servings
Number Of Ingredients 6
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
BULGUR AND BLACK-EYED PEA SALAD WITH TOMATOES, ONIONS, AND POMEGRANATE DRESSING
Provided by Engin Akin
Categories Fruit Garlic Herb Nut Onion Pepper Tomato Side Sauté Vegetarian Vegan Bon Appétit Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 17
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 PEA AND BULGUR SALAD
Make and share this Black-Eyed Pea and Bulgur Salad recipe from Food.com.
Provided by Lori in Florida
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the bulgur and water.
- Let stand, covered, until the bulgur absorbs all of the water, about 20 minutes.
- Fluff the grains.
- Meanwhile, in another mixing bowl, combine the black-eyed peas, tomato, cucumber, scallions, garlic, oil, lemon juice, parsley, pepper, and salt and toss.
- Stir the soaked bulgur into the black-eyed pea mixture.
- Chill the salad for at least 1 hour before serving.
- Serve over a bed of lettuce or stuff into a pita.
Nutrition Facts : Calories 291.9, Fat 8, SaturatedFat 1.2, Sodium 624.2, Carbohydrate 48.4, Fiber 11.4, Sugar 3.2, Protein 10.7
FARRO OR BULGUR WITH BLACK-EYED PEAS, CHARD AND FETA
Black-eyed peas cooked with greens is a classic Greek preparation. I decided to add a chile pepper to the beans, just to spice things up a little. I like to serve the beans with bulgur, but you can also serve them with farro.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 1h
Yield Serves 6
Number Of Ingredients 13
Steps:
- Rinse the beans and pick over to check for stones. Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring, until tender, about 5 minutes, and add half the garlic and the chiles. Cook, stirring, until fragrant, 30 seconds to a minute, and add the black-eyed peas, 2 quarts water and the bay leaf. Bring to a boil, reduce the heat to low, and skim off any foam that rises. Cover and simmer 30 minutes.
- Add salt to taste and the remaining garlic. A handful at a time, stir in the chard. As the greens wilt, stir in another handful, until all the greens have been added. Bring back to a simmer, cover and simmer over low heat for 15 to 20 minutes, or until the greens and beans are tender.
- Stir in the remaining tablespoon of olive oil and the dill or cilantro, cover and continue to simmer for another 5 minutes. Add salt and freshly ground pepper to taste.
- Spoon farro or bulgur into bowls or onto plates. Top with the beans. Top the beans with diced red pepper and crumbled feta, and serve.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 8 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 677 milligrams, Sugar 5 grams
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