Bulgur-Bean Salad

Name: Bulgur-Bean Salad
Yield: 5 servings (serving size: 1 cup)
Ingredients: 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

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Yield

5 servings (serving size: 1 cup)

MyRecipes
RECIPE BY Cooking Light March 2001

"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

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

How to Make It

Step 1

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

Step 2

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.

Bulgur-Bean Salad

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