Black Bean And Bulgar Salad Food

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BLACK BEAN BULGUR SALAD



Black Bean Bulgur Salad image

The only cooking in this easy bulgur salad is heating the broth and bulgur. You can adapt the recipe to your preference; if you want to add chopped cooked chicken, use chicken broth in place of vegetable broth. -Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 cup bulgur
2 cups vegetable broth
1/4 cup orange juice
1/4 cup lime juice
1 jalapeno pepper, seeded and minced
2 tablespoons olive oil
1/4 teaspoon ground cumin
1 cup shredded carrots
3 tablespoons minced fresh cilantro
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
3/4 cup shredded Monterey Jack cheese
Sliced jalapeno pepper, optional

Steps:

  • Place bulgur and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, 12-15 minutes. Transfer to a large bowl; cool slightly., For dressing, whisk together citrus juices, minced jalapeno, oil and cumin. Add 1/3 cup dressing to bulgur; stir in carrots and cilantro., To serve, divide bulgur mixture among 4 bowls. Top with beans, corn, cheese and, if desired, sliced jalapeno. Drizzle with remaining dressing.

Nutrition Facts : Calories 402 calories, Fat 14g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 688mg sodium, Carbohydrate 56g carbohydrate (6g sugars, Fiber 10g fiber), Protein 16g protein.

BLACK BEAN AND BULGAR SALAD



Black Bean and Bulgar Salad image

Make and share this Black Bean and Bulgar Salad recipe from Food.com.

Provided by Josie in Halifax

Categories     Grains

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 14

2 cups water
1 cup dry Bulgar wheat
1 coloured bell pepper, chopped
1/2 cup chopped red onion
1 cup cooked corn (and cooled under tap water)
1 (19 ounce) can black beans
2 tomatoes, chopped
2 tablespoons chopped parsley
1 tablespoon red wine vinegar
1 teaspoon cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
2 cups mixed greens (as bed for salad)
1/2 cup feta (to crumble on top)

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.

Nutrition Facts : Calories 280.5, Fat 5.5, SaturatedFat 3.1, Cholesterol 16.7, Sodium 368.9, Carbohydrate 46.2, Fiber 13.2, Sugar 5.7, Protein 15.2

THE BEST EVER BLACK BEAN SALSA



The Best Ever Black Bean Salsa image

This is one of our favorites! My 7 year old absolutely loves it! This is probably my most requested recipe of all time.

Provided by kristiesnell

Categories     Black Beans

Time 45m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 12

2 (14 1/2 ounce) cans black beans, washed and drained
1 (14 1/2 ounce) can corn, drained
2 large tomatoes, seeded and chopped (Romas have few, if any seeds)
1 medium chopped purple onion
1/4 cup chopped cilantro
2 chopped avocados
3 -4 tablespoons lime juice
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon pepper
Tostitos Scoops, 2 bags (optional, not needed if you're serving as a salad)

Steps:

  • Mix all the vegetables, adding the avocado last or add avocado as you serve it to avoid browning.
  • Combine lime juice, salt, olive oil, red wine vinegar, and pepper in a small bowl with a whisk.
  • Pour the dressing over the vegetable mixture.
  • Stir to combine.
  • Chill.
  • Serve as a salad or with chips.

Nutrition Facts : Calories 372.8, Fat 15.9, SaturatedFat 2.4, Sodium 409.1, Carbohydrate 51.4, Fiber 16.1, Sugar 5.1, Protein 13.2

BLACK BEAN, BULGUR & BROCCOLI SALAD



Black Bean, Bulgur & Broccoli Salad image

Whet your appetite with the whole wheat that's in our delicious, colorful Black Bean, Bulgur and Broccoli Salad recipe. This salad is full of flavor!

Provided by My Food and Family

Categories     Home

Time 2h

Yield 8 servings

Number Of Ingredients 8

1 cup water
1/2 cup bulgur, uncooked
4 cups small broccoli florets, blanched
1 can (15.5 oz.) black beans, rinsed
1 red pepper, chopped
1 cup finely chopped red onions
3/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 cup finely chopped fresh parsley

Steps:

  • Bring water to boil in small saucepan. Stir in bulgur; cover. Simmer on medium-low heat 8 min. or until liquid is absorbed. Cool.
  • Combine remaining ingredients in large bowl. Add bulgur; mix lightly.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 6 g

SPINACH AND BULGAR SALAD



Spinach and Bulgar Salad image

A healthy whole grain salad. While I honestly do not remember where this recipe came from it has recently come to my attention that it was created by Nan Kelley Lofas, Bainbridge Island, Washington and published in Sunset Magazine's 1998 annual cookbook.

Provided by Debbwl

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2/3 cup Bulgar wheat
1/2 lb spinach leaves, rinsed and drained
1/3 cup green onion, thinly sliced
1/3 cup fresh dill, chopped
4 ounces feta cheese, crumbled
1/4 cup red wine vinegar
2 tablespoons olive oil
salt and pepper
1 cup cherry tomatoes, cut in half (optional)

Steps:

  • In a small bowl, combine bulgur and 1 and a 1/2 cups boiling water. Let stand until bulgur is tender to bite, about 15 minutes.
  • Meanwhile, stack spinach leaves and cut into 1/4-inch-wide strips.
  • Place spinach, onions, dill, and cheese in a wide bowl. Pour bulgur into a fine strainer and press out the excess water. Add bulgur to bowl with spinach.
  • Mix vinegar and oil. Add to salad and mix. Season with salt and pepper to taste.

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