Bulgur, Bean, and Sun-Dried Tomato Salad

Bulgur, Bean, and Sun-Dried Tomato Salad Photo
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Servings: 4

 

1 cup bulgur wheat

2 1/2 cups water

1 (15-oz) can red kidney beans, drained and rinsed

1 (15-oz) can cannellini beans, drained and rinsed

1/2 cup oil-packed sun-dried tomatoes, chopped

1/2 red onion, chopped

1/2 cup basil, chopped

4 teaspoons extra virgin olive oil

1/4 teaspoon kosher salt

Freshly ground pepper to taste

 

1. In a medium pot, add water and bulgur. Bring to a boil; cover, reduce heat, and simmer for 25 minutes. Then remove from heat, fluff and let sit covered for 10 minutes.

2. In a large bowl, combine bulgur, beans, tomatoes, onion, and basil. Drizzle with olive oil and season with salt and pepper. Cool in the refrigerator until ready to serve. 

 

Nutrition Information

(For 1/4 of recipe) 330 calories; 53 g carbohydrate; 13 g protein; 6.5 g fat (0 g sat); 12 g fiber; 355 mg sodium. Exchanges: 3 starches; 1 very lean meat substitute; 1 fat.

 

Side suggestions: Spinach and feta salad. Drizzle 4 cups baby spinach with 4 teaspoons olive oil and 2 teaspoons white wine vinegar; toss to combine. Top with crumbled feta. Crusty bread.