This salad by Isabel Prudencio, our
Nov/Dec 2009 Success Story, is great as a side or served over a blend of mixed greens as a main dish salad.

  Download this recipe!

By Isabel Prudencio

INGREDIENTS:

• 1 cup cooked bulgur (to cook: soak bulgur in 1 cup boiling water for about
  20 minutes)
• 1 cup dried black beans, drained
• 1 cup dried kidney beans, drained (save this liquid from reconstituted beans)
• 1 cup cooked whole corn kernels
• 1/2 cup green onions, chopped into 1/4-inch pieces
• 1 red bell pepper, chopped into 1/4-inch pieces
• 1 cup cucumber, chopped into 1/4-inch pieces
• 1 cup plum tomatoes, chopped into 1/4-inch pieces

• 1/4 cup red wine vinegar
• 1 clove garlic, minced
• 1 tsp chili powder
• Sea salt to taste
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp ground black pepper
• 1/2 cup liquid from kidney beans (or use olive oil to taste)

INSTRUCTIONS:

1. In a large bowl, combine cooked bulgur, beans and chopped vegetables. Mix well.


2. To make dressing: In a small bowl, whisk together vinegar, garlic, chili powder, salt, red pepper flakes and black pepper. Whisk in ½-cup reserved kidney bean liquid (or olive oil, to taste) and pour over salad and toss well. Allow salad to sit in refrigerator for 1 hour to allow flavors to blend before serving.

NUTRIENTS per 3/4-cup serving:

• Calories: 100
• Total Fat: 0.5 g
• Sat. Fat: 0 g
• Carbs: 19 g
• Fiber: 5 g
• Sugars: 3 g
• Protein: 5 g
• Sodium: 190 mg
• Cholesterol: 0 mg