Wheatberry, Orange and Bean Salad
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 84.5
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 314.5 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 5.0 g
- Protein: 3.8 g
View full nutritional breakdown of Wheatberry, Orange and Bean Salad calories by ingredient
Introduction
adapted from a recipe in Wholesome Harvest adapted from a recipe in Wholesome HarvestNumber of Servings: 24
Ingredients
-
2 cups uncooked bulgur (5 cups cooked bulgur)
3 cups boiling water
3 tangerines or oranges
2 15 oz. cans of canellini beans, drained and rinsed
3 cups diced jicama
2 cups chopped green bell peppers
3/4 cup chopped scallion
1.5 Tbsp. dry parsley
1 cup orange juice
9 Tbsp. cider vinegar
3 Tbsp. prepared spicy brown mustard
3 Tbsp. lite soy sauce
1 tsp. salt
1 tsp. pepper
Directions
Put 2 cups of dry bulgur in a large bowl. Pour in 3 cups of boiling water. Cover the bowl with plastic wrap and let it sit for 30 minutes. After the 30 minutes, fluff the bulgur with a fork.
Using a sharp knife, remove the peel and pith from the tangerine. Chop it and set it aside.
In a large bowl, combine the cooked bulgur, cannellini, jicama, bell pepper, scallion and parsley.
In a small bowl, combine the remaining ingredients. Pour over the salad and toss to combine.
Makes 24-30 servings.
Number of Servings: 24
Recipe submitted by SparkPeople user EASYERI.
Using a sharp knife, remove the peel and pith from the tangerine. Chop it and set it aside.
In a large bowl, combine the cooked bulgur, cannellini, jicama, bell pepper, scallion and parsley.
In a small bowl, combine the remaining ingredients. Pour over the salad and toss to combine.
Makes 24-30 servings.
Number of Servings: 24
Recipe submitted by SparkPeople user EASYERI.