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Bulgur And Black-Eyed Pea Salad With Tomatoes, Onions, And Pomegranate Dressing

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Epicurious
Related tags
sides dairy free vegan vegetarian memorial day lunch southern
Nutrition per serving    (USDA % daily values)
CAL
623
FAT
98%
CHOL
98%
SOD
51%

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Ingredients for 6 servings

1/4 cup pomegranate molasses*

3 tablespoons extra-virgin olive oil

2 large garlic cloves

3 tablespoons olive oil

1 1/2 cups chopped onion

2 cups small grain bulgur (about 10 ounces)**

2 cups warm water

3 red jalapeƱo chiles, thinly sliced into rounds

1 cup canned black-eyed peas, rinsed, drained (from 15 1/2-ounce can)

1 cup chopped fresh basil (preferably purple basil)

3 large green onions, chopped

2 cups chopped seeded diced plum tomatoes (about 3/4 pound)

1/2 cup walnuts, toasted, chopped

*A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets, and from Adriana's Caravan (adrianascaravan.com).

**Also called cracked wheat; available at supermarkets and natural foods stores.

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