Bulgur With White Beans And Spinach Recipe
Ingredients
1 cupbulgur
1 1/'2 cups boiling water
1 pound spinach, rinsed, trimmed, and torn into bite-size pieces
2 cups cooked cannellini (white kidney beans), navy beans, or chick peas
4 medium-size radishes, thinly sliced
4 green onions, including tops, sliced
2 medium-size cucumbers, peeled, halved lengthwise, and thinly sliced
2 large sweet red peppers, cored, seeded, and finely chopped
1 tablespoon Dijon mustard
2 tablespoons cider vinegar
3 tablespoons grated Parmesan cheese
1/4 teaspoon black pepper, or to taste
3 tablespoons olive oil
Directions
1 ln a large heatproof bowl, soak the bulgur in the boiling water for 1 5 minutes or until it has absorbed the water and is soft.
Stir in the spinach, beans, radishes, green onions, cucumbers, and red peppers.
2 In a small bowl, combine the mustard, vinegar, cheese, and black pepper.
Whisk in the oil until well blended.
Pour the dressing over the salad and toss to mix.
Stir in the spinach, beans, radishes, green onions, cucumbers, and red peppers.
2 In a small bowl, combine the mustard, vinegar, cheese, and black pepper.
Whisk in the oil until well blended.
Pour the dressing over the salad and toss to mix.
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