Bulgur & butter bean salad
Indulge in the perfect combination of nutty bulgur and creamy butter beans in this delectable salad. Packed with flavor and nutrients, it's a must-try dish for any culinary enthusiast!
Ingredients:
- 1 ¾ cups water
- 1 cup bulgur
- ¾ teaspoon salt, divided
- ¼ cup lemon juice
- ¼ cup extra-virgin olive oil
- 2 tablespoons pomegranate molasses or balsamic glaze
- ¼ teaspoon ground pepper
- 1 medium shallot, thinly sliced
- 3 medium tomatoes, cut into 1/2-inch wedges
- 1 15-ounce can no-salt-added butter beans, rinsed
- ½ medium English cucumber, halved and diced
- 1 cup chopped fresh parsley, divided
- ½ cup chopped fresh mint, divided
Instructions:
- Start by heating water in a medium saucepan over high heat until it boils. Add bulgur and 1/2 teaspoon of salt. Cover the saucepan, lower the heat to a simmer, and let it cook until all the liquid is absorbed, which should take around 12 to 15 minutes. Once done, remove from heat, keep it covered, and allow it to sit for 5 minutes. Fluff the bulgur with a fork and let it cool for another 5 minutes.,In the meantime, in a large bowl, combine lemon juice, oil, pomegranate molasses (or balsamic glaze), pepper, and the remaining 1/4 teaspoon of salt using a whisk. Mix in the shallot. Add the cooked bulgur, tomatoes, beans, cucumber, 3/4 cup of parsley, and 1/4 cup of mint. Stir everything together well. You can leave the mixture at room temperature for an hour or refrigerate it for up to a day.,When ready to serve, top the dish with the remaining 1/4 cup each of mint and parsley. Enjoy the salad at room temperature.
Summary:
- Calories: 1743 kcal
- Fat: 61 g
- Protein: 55 g
- Carbs: 265 g
- Potassium: 5041 mg
- Magnesium: 715 mg