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).

Dressing:

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