Bulgur Black Bean Summer Fruit Salad Recipes

BULGUR SALAD

Steps:

• Toast 2 cups bulgur in 1 to 2 tablespoons each butter and olive oil in a saucepan over medium heat until golden and crackly. Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is just tender, about 20 minutes. Cut a seedless cucumber into chunks; toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped dill and a small handful of pitted, halved black olives. Serve the cucumbers over the bulgur. Photograph by Tina Rup

FRUITED BULGUR SALAD

Steps:

• Boil 2 cups water. Pour the water over the bulgur in a heatproof container and cover. Let stand for 30 minutes, then fluff with a fork. Allow the bulgur to cool, uncovered, until it is at room temperature.
• Transfer the bulgur to a serving container. Add the remaining ingredients, stir to combine, and serve. If making ahead of time, add the almonds just before serving.
• Fruited Bulgur Salad (this page)
• Curried Sweet Potatoes with Green Peas (page 195)
• Steamed cauliflower
• Diced fresh tomatoes
• Calories: 297
• Total Fat: 9g
• Protein: 7g
• Carbohydrate: 48g
• Cholesterol: 0mg
• Sodium: 237mg

MEDITERRANEAN BULGUR SALAD

Steps:

• In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed. , In a small bowl, whisk the oil, lemon juice, parsley, salt and pepper. , In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.

BLACK BEAN AND BULGAR SALAD

Steps:

• Bring water (2 cups) to a boil, add bulgar (1 cup), boil rapidly for 2 minutes, reduce heat and simmer until bulgar is cooked and water has been absorbed. Cool bulgar in refridgerator (optional). Remaining ingredients can be mixed in a bowl and bulgar added when desired.