- 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.
Options:
use garbanzo beans instead of white beans
add yellow or orange peppers
