Bulgur-Bean Salad

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"I came up with this recipe while in the kitchen experimenting with bulgur and some leftover ingredients from a salad. It's really important to chill this dish before serving to allow the flavors to blend." -CL Reader
5 servings (serving size: 1 cup)


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2 cups water
1/2 cup uncooked bulgur
2 teaspoons olive oil
1 cup chopped spinach
1/2 cup (2 ounces) crumbled feta cheese
1/2 cup presliced mushrooms
1/2 cup drained canned kidney beans
1/2 cup drained canned chickpeas (garbanzo beans)
1/2 cup drained canned artichoke hearts, coarsely chopped
1/4 cup drained canned sliced black olives
1 1/2 teaspoons dried basil
1 teaspoon black pepper
1/2 teaspoon dried oregano
2 garlic cloves, minced


Bring the water to a boil in a medium saucepan; add the bulgur. Cover and let stand 30 minutes. Fluff with a fork.

Heat the oil in a medium skillet over medium-high heat. Add spinach; sauté 1 minute or until spinach wilts; remove from heat. Combine the bulgur, spinach, feta, and the remaining ingredients in a large bowl. Cover and chill for 1 hour.

Created date

June 2004

Nutritional Information

Calories 168
Caloriesfromfat 30 %
Fat 5.6 g
Satfat 2.3 g
Monofat 1.7 g
Polyfat 1.4 g
Protein 7.1 g
Carbohydrate 24.3 g
Fiber 6.7 g
Cholesterol 10 mg
Iron 2.2 mg
Sodium 374 mg
Calcium 114 mg