Bulgar and Black-Eyed Pea Salad with Tomatoes, Onions, and Pomegranate Dressing

This is a Turkish dish that has a very exotic taste because of the unique flavor combinations. All of the ingredients, however, are familiar.

Dressing

• 1/4 cup pomegranate molasses (see above post for recipe)
  
• 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) a.k.a. cracked wheat
  
• 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

Preparation

For dressing:
Combine pomegranate molasses and oil in small bowl. Using garlic press, press garlic into mixture and whisk to blend. Season dressing to taste with salt and pepper.

For salad:
Heat oil in heavy large skillet over medium heat. Add chopped onion and sauté until translucent, about 6 minutes. Add bulgur; stir 1 minute. Add 2 cups warm water, cover, and simmer until water is absorbed, about 5 minutes. Remove from heat. Mix in jalapeño chiles, then black-eyed peas, basil, and green onions. Cover skillet and let stand 5 minutes. Transfer bulgur mixture to large bowl. Mix in dressing. Season salad to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Just before serving, mix tomatoes into salad and sprinkle with nuts.