BULGUR WHEAT SALAD WITH BLACK BEANS AND PEACHES, LIME VINAIGRETTEAUTO DRAFT
Number Of Ingredients 18
Steps:
- Place bulgar in a medium size bowl and add enough boiling water to cover the surface of the grains by at least 2 inches. (its about a 3 to 1 ratio) Let the bulgar soak for 10 to 15 minutes, just until tender. Drain and spread the grains out on a tea towel to air dry while you prepare the rest of the ingredients.
- Peel and dice the peaches into 1 inch cubes. Heat 1 tablespoon of olive oil in a sauté pan. When hot, add the cubes and sauté until the fruit softens and they loose their raw look, about 1 to 2 minutes, but not more. Season with salt and pepper and set aside.
- For the vinaigrette, combine the lime juice, zest, vinegar, sugar, salt and pepper in a small bowl and whisk until sugar and salt have dissolved. Add the olive oil and whisk to combine, set aside.
- Put the bulgur, chopped herbs, black beans and scallions in a salad bowl. Add the sautéed peaches and 3/4's of the vinaigrette and toss to combine. Taste and add more vinaigrette if necessary. The salad can hold for several hours at this point - the flavours will only improve. Just before serving, toss the spinach leaves into the salad, or dress the leaves separately and use as a garnish.
BLACK BEAN, BULGUR & BROCCOLI SALAD
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
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
BLACK BEAN AND BULGAR SALAD
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
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
BULGUR & BLACK BEAN SUMMER FRUIT SALAD
So delicious! It's perfect on a hot summer day... And it makes a great side dish for barbecues. (You can even serve it as a healthy dessert! - Try it with (vegan) vanilla yogurt ;))
Provided by Veganized
Categories Lunch/Snacks
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring water to a boil; add bulgur, cinnamon and salt. Stir. Let simmer 10-15 minute (until water is absorbed and bulgur is tender).
- Move from heat. Add beans, dressing, chopped mint leaves and almonds. Mix well.
- Gently stir in blueberries, chopped mango and strawberries.
- Cover and refrigerate 1 hour or more.
Nutrition Facts : Calories 436.2, Fat 13.6, SaturatedFat 1.2, Sodium 377.9, Carbohydrate 68.2, Fiber 19.1, Sugar 22.4, Protein 17.8
CRUNCHY BULGUR SALAD
A vibrant summer salad with radishes, edamame beans, peppers, almonds and herbs, drizzled with a citrus dressing
Provided by Charlie Clapp
Categories Lunch
Time 25m
Number Of Ingredients 9
Steps:
- Cook the bulgur following pack instructions, then drain and tip into a large serving bowl to cool. Meanwhile, put the edamame beans in a small bowl, pour over boiling water, leave for 1 min, then drain. Put in a serving bowl with the peppers, radishes, almonds, mint and parsley.
- Peel one orange, carefully cut away the segments and add to the bowl. Squeeze the juice of the other into a jam jar with the oil. Season well and shake to emulsify. If you're following our Healthy Diet Plan - separate the salad into four bowls or lunchboxes, pour half of the dressing onto the two portions being eaten today and store the remainder in the fridge for a later day. The salad will keep in the fridge for 2 days.
Nutrition Facts : Calories 483 calories, Fat 22 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein
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