White Bean, Bulgur, and Nectarine Salad Recipe | Vegetarian Times Skip to main content

White Bean, Bulgur, and Nectarine Salad

Try this as a cool side dish or a light lunch. You can substitute chickpeas or other beans for the white beans in the salad.

Ingredients: 

Ingredients: 

Ingredient Line: 
½ cup bulgur wheat
Ingredient Line: 
5 nectarines, pitted, cut into wedges, and thinly sliced
Ingredient Line: 
2 cups torn fresh basil leaves
Ingredient Line: 
1 cup cooked cannellini or navy beans
Ingredient Line: 
¾ cup finely diced red onion
Ingredient Line: 
3 Tbs. lemon juice
Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
1 clove garlic, minced (1 tsp.), optional

Instructions: 

1. Cook bulgur according to package directions. Drain, cool, and transfer to large bowl.

2. Stir nectarines, basil, beans, onion, lemon juice, oil, and garlic (if using) into bulgur. Season with salt and pepper, if desired. Chill 1 to 4 hours before serving.

Nutrition Information: 

Calories: 
276
Protein: 
9 g
Total Fat: 
8 g
Saturated Fat: 
1 g
Carbohydrates: 
47 g
Cholesterol: 
0 mg
Sodium: 
114 mg
Fiber: 
9 g
Sugar: 
16 g
Yield: 
Serves 4

Comments on this Recipe

This is a delicious summer salad. The recipe makes a lot so we were eating it for a quick lunch for days. Would be a great thing to take to picnics or potlucks. I used basmati rice instead of bulgar to make it gluten-free.

Yes! I love this salad. I made it to take along to an all day conference, knowing I wouldn't find food I liked nearby the conference site. It traveled beautifully, was delicious and satisfying.... And yes, this recipe does make a LOT! I also ate it for lunch or dinner for days, even after sharing some with friends.