nutritional information

Per 1-cup serving:

  • 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
Vegan

White Bean, Bulgur, and Nectarine Salad

White Bean Bulgur and Nectarine Salad

Serves 4

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

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.

September 2013 p.74

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comments

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.

Kelly J. R. - 2013-09-09 15:34:01