Anyone else love salads as much as I do? I swear I could eat a green salad 7 days a week, and when we aren’t on a Fresh20 day, that’s usually what I’m lobbying for! My omnivore partner is a pretty good sport about it, but he needs a little variety in his life, so we’ve been trying to expand my definition of salad.
Tabouli is getting dangerously close to too-often territory too, so this is a nice variation on that – more protein, and a larger variety of flavors. I like it with naan, but pita bread works great too.
For a southwestern twist, serve it on tortillas, throw in some black beans and avocados, and use half lime juice half lemon juice!
Bulgur Salatasi
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Ingredients
- 1 cup bulgur wheat
- 1 cup beans (black or kidney)
- 4 tomatoes (large, diced)
- 2 cucumbers (diced)
- 1/4 bunches mint (finely chopped)
- 1/4 bunches cilantro (finely chopped)
- 1/4 bunches parsley (finely chopped)
- 1 onion (large, diced)
- 2 tablespoons olive oil
- 1/2 cups lemon juice
- 1/2 teaspoons salt
- 1/2 teaspoons cumin
Optional
- 1 avocado (diced)
Directions
| Prepare bulgur. Combine all ingredients and chill for at least 1 hour before serving. | |
Recipe and photographs from Mayhem in the Kitchen! https://mayheminthekitchen.com/bulgur-salatasi/ |
