Ingredients:
1 cup bulgur
1 cup boiling water
1 (15 ounce) cans black-eyed peas, drained
1 large tomatoes, diced
1 medium cucumbers, peeled and diced
2 -3 large scallions, trimmed and chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 -2 lemons, 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.
Servings: 4
Time preparation: 30 min.
Time total: 30 min.