Zucchini and Bean Salad With Bulgur from Real Simple
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1⁄4 cup olive oil
- 2 tablespoons red wine vinegar
- kosher salt
- black pepper
- 2 medium zucchini, halved and thinly sliced (about 1 pound)
- 1 (15 1/2 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
- 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.
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RECIPE SUBMITTED BY
<p>I am a mom living in New Hampshire with a family of six (and five cats).</p>
<p>We try to live frugally. Most of my cooking is done with seasonal produce and readily available ingredients.</p>
<p>I try to use whole foods and always cook from scratch.</p>
<p>I like to cook, and to try new recipes. Usually I'm going to quick and inexpensive recipes, but healthy. With Food.com I could try a new recipe every day, and I do!</p>
<p>My blog is The More With Less Mom - Words of wisdom to live frugally and well. http://www.morewithlessmom.com</p>