Bean & Bulgur Salad

  • 1 15 oz can red kidney beans, rinsed and drained
  • 1 15 oz can white beans, drained and rinsed
  • 1 cup fresh green beans, cut into 2-inch pieces
  • 1 cup water
  • 1/2 cup uncooked bulgur wheat
  • 1/3 cup vegetable oil
  • 1 tbsp sesame oil
  • 6 green onions, chopped
  • 2 tbsp minced fresh ginger or 1/4 tsp ground ginger
  • 3 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 3 tbsp soy sauce
  • 2 tbsp white wine vinegar
  • 1/2 tsp sugar
  • 1 Roma tomato, diced

Place green beans in medium saucepan; cover with water. Bring to a boil then reduce to low. Simmer, covered 5-6 minutes. Rinse and drain.

Combine bulgur and water in small saucepan. Bring to a boil over medium heat; reduce to low. Simmer,
covered, 5-10 minutes or until water is absorbed.

Combine green beans, bulgur, kidney and white beans in a large bowl.

Heat oils in large skillet over medium heat. Add green onions, ginger, garlic, and red pepper flakes. Cook and stir about 3 minutes, then remove from heat. Stir in soy sauce, vinegar, and sugar. Pour oil mixture over bean mixture and fold in well. Cover; refrigerate 2-3 hours.

use garbanzo beans instead of white beans
add yellow or orange peppers

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