Isabel's Grain and Bean Salad

By courtneyepowell

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 14

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.