ZUCCHINI AND BEAN SALAD WITH BULGUR

One other great recipe from Real Simple.  The people behind this website are wonderful. each food recipe is easy to make,  very tasty  and good for any occasion from family supper to a more serious occasion.  

Serves 4| Hands-On Time: 15m| Total Time: 20m

Ingredients

• 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
• 4  ounces  goat cheese, crumbled (about 1 cup)

Directions

1. In a large bowl, whisk together the oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper. 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.
2. Meanwhile, place the bulgur in a 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.

By Charlyne Mattox , August, 2012

Nutritional Information

• Per Serving
• Calories 477

• Fat 28g
• Sat Fat 8g
• Cholesterol 22mg
• Sodium 631mg
• Protein 18g
• Carbohydrate 43g
• Sugar 4g
• Fiber 12g
• Iron 3mg
• Calcium 174mg