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Bulgar, Garbanzo Bean, and Cucumber Salad

This hearty salad is tasty and really good for you. It was adapted from the October 2010 issue of Bon Appetit magazine. Enjoy!

Ingredients

2 cups whole grain quick cooking bulgar wheat
2 15-16 ounce cans of garbanzo beans (or use dried, soaked, then cooked beans)
2 1/2 pint containers of small red or yellow cherry tomatoes
1 cup diced unpeeled English cucumbers
1 cup diced roasted red peppers from a jar
2/3 cup chopped fresh dill
1/4 cup white wine vinegar
1 tbsp ground cumin
6 tbsp olive oil

1. Cook bulgar in large saucepan of boiling salted water until just tender, 10 to 12 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to a large bowl. Add garbanzos and the next 4 ingredients.

2. Whisk vinegar and cumin in a small bowl. Whisk in oil. Season dressing with salt and pepper; pour over bulgar to coat salad. Season with salt and pepper.

Serves 6
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Recipe-380
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