Black-Eyed Pea and Bulgur Salad

Name: Black-Eyed Pea and Bulgur Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 cup bulgur; 1 cup boiling water; 1 (15 ounce) can black-eyed peas, drained; 1 large tomatoes, 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

(1)

Recipe by Lori in Florida

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

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

cup bulgur
1

cup boiling water
1

(15 ounce) can black-eyed peas, drained
1

large tomatoes, 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

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.

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