Zucchini and Bean Salad With Bulgur

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Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 477 calories
    • 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
  • August 2012

Ingredients

  1. Check 1/4cup olive oil
  2. Check 2tablespoons red wine vinegar
  3. Check kosher salt and black pepper
  4. Check 2 medium zucchini (about 1 pound), halved and thinly sliced
  5. Check 1 15.5-ounce can kidney beans, rinsed
  6. Check 1 small shallot, thinly sliced
  7. Check 1/4cup chopped salted roasted almonds
  8. Check 1/4cup chopped fresh dill
  9. Check 1cup bulgur
  10. Check 1cup 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.