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Recipe:Black-Eyed Pea and Bulgur Salad

This is very simple and goes well with soup to make a meal.  It's a good
take-to-work lunch, too.
Adapted from Jay Solomon's 150 Vegan Favorites:

Black-Eyed Pea and Bulgur Salad
4 servings

1 cup bulgur wheat
1 cup boiling water
1 can (15 oz) black-eyed peas, drained
1 large tomato, diced
1 medium cucumber, diced
3 whole green onions/scallions, trimmed and chopped
2 cloves garlic, minced
Juice of 1 - 2 lemons
1/4 to 1/2 cup chopped fresh parsley
1/2 teaspoon black pepper
1/2 teaspoon salt

Pour the boiling water over the bulgur in a heat proof casserole.  Set aside
for 20-30 minutes (all water should be absorbed).   In another bowl, combine
the black-eyed peas, tomato, cucumber, green onions, garlic, lemon juice,
parsley, pepper, and salt.  Toss to mix.   Stir in the bulgur.  You may
chill before serving or serve warm.  Serve on a bed of romaine lettuce.
Anne Cox