This is very simple and goes well with soup to make a meal. It's a good
take-to-work lunch, too.
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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.
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Anne Cox