Bulgur-Bean Salad
Ingredients
- 2 cups water ⓘ
- 1/2 cup uncooked bulgur ⓘ
- 2 teaspoons olive oil ⓘ
- 1 cup chopped spinach ⓘ
- 1/2 cup (2 ounces) crumbled feta cheese ⓘ
- 1/2 cup presliced mushrooms ⓘ
- 1/2 cup drained canned kidney beans ⓘ
- 1/2 cup drained canned chickpeas (garbanzo beans) ⓘ
- 1/2 cup drained canned artichoke hearts, coarsely chopped ⓘ
- 1/4 cup drained canned sliced black olives
- 1 1/2 teaspoons dried basil ⓘ
- 1 teaspoon black pepper ⓘ
- 1/2 teaspoon dried oregano ⓘ
- 2 garlic cloves, minced ⓘ
Instructions
- Bring the water to a boil in a medium saucepan; add the bulgur. Cover and let stand 30 minutes. Fluff with a fork.
- Heat the oil in a medium skillet over medium-high heat. Add spinach; saute 1 minute or until spinach wilts; remove from heat. Combine the bulgur, spinach, feta, and the remaining ingredients in a large bowl. Cover and chill for 1 hour.
Nutrition & Diet Analysis (per serving)
666
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).