GRAIN & BEAN SALAD

By momonamission

Ingredients

• Dressing:
• 1 cup cooked bulgur (to cook: soak bulgur in 1 cup boiling water for about 20 minutes)
• • 1 cup dried black beans, drained
• • 1 cup dried kidney beans, drained (save this liquid from reconstituted beans)
• • 1 cup cooked whole corn kernels
• • 1/2 cup green onions, chopped into 1/4-inch pieces
• • 1 red bell pepper, chopped into 1/4-inch pieces
• • 1 cup cucumber, chopped into 1/4-inch pieces
• • 1 cup plum tomatoes, chopped into 1/4-inch pieces
• • 1/4 cup red wine vinegar
• • 1 clove garlic, minced
• • 1 tsp chili powder
• • Sea salt to taste
• • 1/4 tsp crushed red pepper flakes
• • 1/4 tsp ground black pepper
• • 1/2 cup liquid from kidney beans (or use olive oil to taste)

Details

Servings 4

Preparation

Step 1

1. In a large bowl, combine cooked bulgur, beans and chopped vegetables. Mix well.
2. To make dressing: In a small bowl, whisk together vinegar, garlic, chili powder, salt, red
pepper flakes and black pepper. Whisk in ½-cup reserved kidney bean liquid (or olive oil, to
taste) and pour over salad and toss well. Allow salad to sit in refrigerator for 1 hour to allow
flavors to blend before serving.

NUTRIENTS per 3/4-cup serving:
CALORIES: 100
TOTAL FAT: 0.5 g
SAT. FAT: 0 g
CARBS: 19 g
FIBER: 5 g
SUGARS: 3 g
PROTEIN: 5 g
SODIUM: 190 mg
CHOLESTEROL: 0 mg