This Mediterranean-inspired grain salad is designed to be made with either bulgur or farro, but in reality it can be made with any whole grain of your choosing. Brown rice would be nice, as would freekeh, quinoa, millet or even amaranth.  Cooked until tender, the grains are tossed with cooked black-eyed peas, red peppers, onions, garlic, spicy Serrano peppers, sautéed Swiss chard and some feta cheese.  I like the look at texture of cubing the feta cheese instead of crumbling it in a salad like this one, it makes for dramatic presentation.

(To view this recipe, click on the following link: https://www.nytimes.com/interactive/projects/well/healthy-recipes/recipes/farro-or-bulgur-with-black-eyed-peas-chard-and-feta)

Tagged: bean and grain salad, black eyed peas, bulgur, chard, chard and feta, dried beans, farro, farro with black-eyed peas, feta cheese, garlic, grain salad, NYTimes.com, onion, red peppers, serrano pepper, side dish, Swiss chard, vegetarian, www.NYTimes.com