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.
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)
Sat fat 8g
How to Make It
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.