ISABEL�S GRAIN & BEAN SALAD

Name: ISABEL�S GRAIN & BEAN SALAD Recipe
Yield: 14
Ingredients: � 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; Dressing:; � 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)

(1)

Number of Servings: 14

Ingredients

� 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 piecesDressing:� 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)

Directions

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 �-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.

Number of Servings: 14

Recipe submitted by SparkPeople user KAYLIBARBER.

Servings Per Recipe: 14

Nutritional Info Amount Per Serving

Calories: 102.2
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 131.3 mg
Total Carbs: 20.3 g
Dietary Fiber: 6.2 g
Protein: 5.5 g

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Member Reviews

1-STEP@A-TIME
I made it according to the recipe the first time, and took a scoop from the bowl everyday for lunch at work. It holds up well and kept all week in the fridge. Since Then I've started making it with wheat berries or khashi instead of bulgar. I prefer the chewiness of the whole grains. - 6/26/10