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.

Bulgur Salatasi

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


  • 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


  • 1 avocado (diced)


Prepare bulgur. Combine all ingredients and chill for at least 1 hour before serving.

Recipe and photographs from Mayhem in the Kitchen!


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