Black Bean Salad w/corn and creamy basil dressing

By á-20085

Ingredients

• 1 cup bulghur
• 3 cups vegetable stock
• 1 tsp. tamari
• 1 bay leaf
• 1 cup black beans, cooked or canned
• 3/4 cup corn kernals
• 2 Tbsps. pumpkin seeds, toasted
• 1/2 cup fresh basil leaves
• 2 Tbsps. olive oil
• 3 cloves garlic, minced
• 3 Tbsps. Faux Ricotta*
• 3 Tbsps. lemon juice
• 3 Tbsps. Faux Parmesan*
• 1 Tbsp. balsamic vinegar
• pinch of sea salt
• freshly ground black pepper

Preparation

Step 1

Combine the bulghur, stock, tamari and bay leaf in a saucepan and bring to a boil. Cover the pan, reduce the heat, and simmer lightly for ten minutes. Remove from heat. Let the bulghur sit until tender and all the liquid is absorbed, about 15 minutes. Discard the bay leaf.

Combine the beans, corn, pumpkin seeds, and basil in a medium bowl. Stir in the bulghur. In a small bowl, whisk together the oil, garlic, ricotta, lemon juice, parmesan, vinegar, salt and pepper. Pour into the bean mixture and stir well.