Black-Eyed Pea and Bulgur Salad

Lori in Florida's Note:

This is a great recipe and came from 150 Vegan Favorites cook book.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 cup bulgur
• 1 cup boiling water
• 1 (15 ounce) can black-eyed peas, drained
• 1 large tomato, diced
• 1 medium cucumber, peeled and diced
• 2 -3 large scallions, trimmed and chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 -2 lemon, juice of
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Directions:

1. In a medium bowl, combine the bulgur and water.
2. Let stand, covered, until the bulgur absorbs all of the water, about 20 minutes.
3. Fluff the grains.
4. Meanwhile, in another mixing bowl, combine the black-eyed peas, tomato, cucumber, scallions, garlic, oil, lemon juice, parsley, pepper, and salt and toss.
5. Stir the soaked bulgur into the black-eyed pea mixture.
6. Chill the salad for at least 1 hour before serving.
7. Serve over a bed of lettuce or stuff into a pita.

Reviews

[justcallmetoni]

A simple salad that paired well with leftover roasted chicken. Since I'm not fond of raw tomato, I used a red pepper instead. Can see lots of other combinations that would work well. A keeper.