Food Recipes Zucchini and Bean Salad With Bulgur 3.3 (70) 3 Reviews Meatless Monday (or Tuesday or Friday…) never looked so delicious. Our Zucchini and Bean Salad with Bulgur delivers protein—in the form of kidney beans and roasted almonds—fresh vegetables and herbs, and creamy goat cheese. The only ingredient that requires actual cooking? The whole-wheat bulgur, which boasts a nice amount of fiber and very little fat. You can substitute any grain your family loves, but the fine grains of bulgur, commonly used in tabbouleh, provide a nice base for this throw-together salad—satisfying on its own, and perfect alongside a cup of soup or a hunk of crusty bread. By Charlyne Mattox Charlyne Mattox Charlyne Mattox is the food and crafts director at Country Living and former staff food editor at Real Simple. She has over 20 years of experience in the media industry. Charlyne is also the author of the recipe book, Cooking with Seeds, published in 2015. Highlights: * Over 20 years of experience in the media industry * Former associate food editor, Martha Stewart Living - 9 years * Former staff food editor, Real Simple - 4 years * Current food and crafts director, Country Living - nearly 8 years * Author of Cooking with Seeds, published 2015 Real Simple's Editorial Guidelines Updated on September 1, 2016 Print Share Share Tweet Pin Email Photo: Marcus Nilsson Hands On Time: 15 mins Total Time: 20 mins Yield: 4 serves Jump to Nutrition Facts Ingredients ¼ 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 ¼ cup chopped salted roasted almonds ¼ cup chopped fresh dill 1 cup bulgur 1 cup goat cheese, crumbled (4 ounces) Directions Whisk together the oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper in a large bowl. 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. 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. Serve the bulgur topped with the zucchini salad and sprinkled with the goat cheese. Print Nutrition Facts (per serving) 477 Calories 28g Fat 43g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 477 % Daily Value * Total Fat 28g 36% Saturated Fat 8g 40% Cholesterol 22mg 7% Sodium 631mg 27% Total Carbohydrate 43g 16% Total Sugars 4g Protein 18g Calcium 174mg 13% Iron 3mg 17% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.