BULGUR & BLACK BEAN SALAD
First off, I am NOT a purist when it comes to "organic".
If at possible, and the pocketbook allows, I will always get organic anything. (unfortunately, since we are feeding 6 on a tight budget, most of the organics I buy are of the leafy green variety, (almost always on sale or "reduced")
with some grains thrown in. Organic meats are, for right now, out of the question.)
BUT...when you can get organic bulgur for only $1.25 #, then by all means, that's what I'll use.
And...if you are watching what you eat after the holiday over-kill, then this salad is perfect!
To 1 cup cooked bulgur add:
1 can black beans, rinsed (I used black soy beans, as that is what I had, but really, any bean would do. I am particularly fond of cannellini beans, and I think they would be perfect as a black bean substitute, tho the soy beans are chock full of protein!)
1 red/orange/yellow pepper, chopped small
1/3 cup chopped green onions
1/2 cup chopped parsley
1/2 cup chopped cucumber
Dressing: whisk together...
1/3 cup fresh lemon juice (is there ANY other kind???) Actually, there is, and I have some in the door of my fridge...but this time I DID use fresh, as that is always preferable to me)
2 TBL balsamic vinegar (tho I think a rice wine vinegar would also be nice)
1 teas cumin ( I LOVE cumin, but be careful, too much is like, really, too much)
1/2 teas kosher salt
1 TBL fresh, chopped garlic ( I nearly always add more garlic than the recipe indicates...sorry dear husband!!)
Toss into the bulgur/veggie/bean mix
Serve chilled or room temp
Usually I am drooling by the time I finish creating this, so I get a bowl and dig in.
Today, this was brunch.
Too late for breakfast, and too early to be fixin' a hearty lunch.
Typically, I would serve this along side maybe a small grilled tuna filet, or small chunk of baked salmon.
Bulgur and black bean salad.
What are some of your favorite ways to slim down and cut back?
Talk to me!