Zucchini and Bean Salad With Bulgur

Zucchini and Bean Salad With Bulgur
Marcus Nilsson
Nutritious bulgur makes a hearty base for this delicious meatless salad.

Get the recipe
.
Serves 4
preparation
15
minutes
cooking
20
minutes

Ingredients

1/4
cup
olive oil
2
tablespoons
red wine vinegar
kosher salt and black pepper
2
medium zucchini (about 1 pound), halved and thinly sliced
1
15.5-ounce can kidney beans, rinsed
1
small shallot, thinly sliced
1/4
cup
chopped salted roasted almonds
1/4
cup
chopped fresh dill
1
cup
bulgur
1
cup
goat cheese, crumbled (4 ounces)

Directions

  1. Whisk together the oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
  2. Add the zucchini, beans, shallot, almonds, and dill and toss to combine. Let stand, tossing occasionally, until the zucchini softens slightly, 10 to 15 minutes.
  3. Meanwhile, place the bulgur in a separate large heatproof bowl. Add 2 cups boiling water, cover, and let stand until tender, 12 to 15 minutes; drain.
  4. Serve the bulgur topped with the zucchini salad and sprinkled with the goat cheese.
Charlyne Mattox
August 2012

Nutritional Information

  • Per Serving
  • Calories 477
  • Fat 28 g
  • Sat Fat 8 g
  • Cholesterol 22 mg
  • Sodium 631 mg
  • Protein 18 g
  • Carbohydrate 43 g
  • Sugar 4 g
  • Fiber 12 g
  • Iron 3 mg
  • Calcium 174 mg
What does this mean? See Nutrition 101.