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Bulgur and black-eyed pea salad with tomatoes, onions, and pomegranate dressing
 Bon Appétit | May 2007


Turkish cooking might sound exotic, but it's easy. Most of the ingredients are familiar, and combining them in new ways makes for an exciting and different way to eat.
Makes 6 to 8 servings as a side salad.

 
Dressing
1/4 cup pomegranate molasses*
3 tablespoons extra-virgin olive oil
2 large garlic cloves

Salad
3 tablespoons olive oil
1 1/2 cups chopped onion
2 cups small grain bulgur (about 10 ounces)**
2 cups warm water
3 red jalapeño 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. 
***If you are using this as a main dish salad use the entire can of black-eyed peas.