Friday, March 19, 2010

Bulgur and Bean Salad

It's finally nice weather here, and so I decided to make this spring recipe.

1 cup bulgur
15 oz can of black beans, rinsed and drained
15 oz can of kidney beans, rinsed and drained
15 oz can of whole corn kernels, rinsed and drained
3 long scallions (green onions) finely chopped
1/2 red bell pepper, finely chopped
1/2 orange bell pepper, finely chopped
1 medium cucumber, finely chopped
2 plum tomatoes, finely chopped

1/4 cup red wine vinegar
2 cloves of garlic, minced
1 tsp chili powder
1/4 tsp red pepper flakes
1/4 tsp black pepper
1/8 tsp salt
1/2 cup of EVOO

1. Cook bulgur according to package - 1 cup of bulgur in a sauce pan with 2 cups of cold water. Medium heat until it boils, then simmer for 12 minutes. Let cool for a few minutes in sauce pan and then move into a very large bowl to separate bulgur and let cool well. (Refrigerator works, too)
2. In a small bowl, mix red wine vinegar, garlic, chili powder, red pepper flakes, black pepper, salt, and EVOO.
3. In large bulgur bowl, place all vegetable ingredients and mix well.
4. Pour dressing over bulgur and mix well.

In the future, I would add 1/2 - 1 cup of finely chopped parsley to this spring mix.

The original recipe calls for the ingredients to sit for a while, but I tasted it right away and it was delicious!

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