Michigan Black Bean & Bulgur Salad Copy

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This delicious, nutrient-rich salad is perfect for a light warm weather meal and the beans and bulgur provide a healthy dose of fiber.
Makes 4 servings

INGREDIENTS

  •  1/2 cup dry bulgur (look for bulgur by the rice or in the ethnic aisle of the store)
  • 1 (15 oz.) can reduced sodium Michigan Black Beans, drained and rinsed, or 2 cups cooked, Michigan Dry Edible Black Beans 
  • 1 small red pepper, chopped
  • 4 green onions, chopped
  • 1/2 cup fresh parsley, chopped

Dressing:

  • 1/3 cup orange juice
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt

DIRECTIONS

  1. Add bulgur and 1 cup water in a small covered saucepan. Bring to a boil and simmer for 10 to 12 minutes or until all water is absorbed. Set aside.
  2. Combine black beans, chopped pepper, onions and parsley in a large mixing bowl. Add bulgur to bowl and mix.
  3. In a small bowl whisk together all dressing ingredients – orange juice, olive oil, balsamic vinegar, garlic, cumin and salt. 
  4. Pour dressing over bulgur and vegetable mixture. Toss gently to combine.
  5. Serve salad slightly warmed or chilled with whole grain naan bread.

Nutrition information per serving: 272 calories; 10.75 g fat; 36 g carbohydrate; 9.5 g protein; 11 g fiber; 169 mg sodium

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