Zucchini and Bean Salad with Bulgur

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  • 1 tablespoon(s) Olive oil
  • 2 tablespoon(s) red wine vinegar
  • 2 Medium zucchini Halved and thinly sliced
  • 1 can(s) Kidney Beans Rinsed
  • 1 Shallot Sliced
  • 1/4 cup(s) Roasted almonds Chopped
  • 1/4 cup(s) Fresh dill Chopped
  • 1 cup(s) Bulgur
  • 4 ounce(s) Goat cheese


  1. Whisk oil, vinegar,3/4 tsp salt and 1/4 tsp pepper. Add zucchini through dill and let stand 15 min until zucchini begins to soften.

  2. Meanwhile add 2 cups boiling water to bulgur, let stand until tender, 15 min.

  3. Serve the bulgur topped with the zucchini salad and sprinkled with goat cheese
November 2012

This recipe is a personal recipe added by RobinTrunnell and has not been tested or endorsed by MyRecipes.

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