Friday, 30 April 2010

Susan's Bulgur Bean Salad

This is delicious. Susan gave the recipe to me many years ago, and I went looking for it on Wednesday evening when I had a salad to prepare for a pot luck lunch. I doubled the recipe; used sliced radishes instead of celery; cherry tomatoes halved, and added 8 oz snow peas, trimmed and blanched for two minutes before adding. Oh, and I used cider vinegar instead of wine. It was delicious! I was so happy that there was enough left over for my lunch and supper today. Alas, it is all gone now and I need to buy more bulgur--a whole grain, medium glycemic index food featured in middle eastern cooking, which I love. Anyway, enough of my chattering--here is the recipe:

Bulgur/Bean Salad

1 Cup bulgur
1 Cup water

Soak bulgur in water for one hour or more.

Mix together:

1 cup garbanzo beans (chick peas) (1/2 large can)
¾ cup kidney beans (1/2 small can)
1 cup celery finely chopped (approx 2 large stalks)
1 cup sweet peppers finely chopped
½ cup onion finely chopped
1 or 2 tomatoes chopped (or cherry tomatoes, halved).


¼ cup red wine vinegar
1 ½ tablespoon Splenda
¼ teaspoon salt
1 teaspoon dried dill weed
1 tablespoon dried parsley or ¼ cup fresh parsley
2 tablespoons “good” oil

Mix it all together with the soaked bulgur and allow to marinate overnight in the fridge.

Susan Stewart


Susan said...

Ah, thank you for reminding me about this - one of my mother's favourite recipes! I can still see a row of glass preserving lined up in the back of my fridge... after one of her visits. If you leave out the tomatoes until just before serving, it stays fresh for days!

I don't remember giving this recipe to you, but I'm glad I did! Because now it is safely archived. :)

Susan said...

..."jars"... That's supposed to read: "glass preserving jars lined up in the back of my fridge"

At our house, by the way, as a holdover from teasing my mom about her penchant for healthy food, we call it, "vulgar wheat", and you can wash it down with "camel-bile tea"! :)