My Favorite is Vibrant Bulgur Bean Salad and I remember the first time I made my Vibrant Bulgur Bean Salad. It was a sunny day, and I wanted something light and refreshing for lunch. As I looked through my pantry, I found a bag of bulgur. I loved how it looked—tiny, fluffy grains that promised a nutty flavor. I decided to mix it with some colorful ingredients to create a salad that would brighten my day and my kitchen.
A Burst of Freshness
I gathered my ingredients: bright orange segments, crisp mixed greens, and hearty kidney beans. Each ingredient seemed to dance with color and life. I could almost smell the freshness as I peeled the orange, letting the sweet scent fill the air. The vibrant colors inspired me; I could see how beautiful the salad would be. I felt excited to mix everything together, knowing it would not only taste good but also look amazing.
Crafting the Perfect Dressing
To make the salad even better, I needed a zesty dressing. I mixed agave nectar, Dijon mustard, olive oil, and balsamic vinegar in a small bowl. As I whisked it together, the sweet and tangy aroma made my mouth water. I added dried thyme and a pinch of salt, thinking about how these flavors would bring everything together. When I poured the dressing over the salad, I watched the colors blend and shine, creating a dish that looked as delicious as it tasted.
Finally, it was time to eat. I served the Vibrant Bulgur Bean Salad in a big white bowl, and it looked like a rainbow on my table. Each bite was a wonderful mix of textures and flavors—the nutty bulgur, creamy kidney beans, and sweet orange segments all came together perfectly. As I savored each mouthful, I felt satisfied and energized. This salad had become my go-to recipe, reminding me of the joy of cooking and the beauty of fresh ingredients. I couldn’t wait to share it with my friends!
Table of Contents
Chef’s Notes-Vibrant Bulgur Bean Salad
- After cooking the bulgur, spread it out on a baking sheet to cool quickly. This prevents the mixed greens from wilting when combined.
- Feel free to adjust the acidity of the dressing. If you prefer a tangier flavor, add more balsamic vinegar. For a sweeter taste, increase the agave nectar.
- For an extra protein boost, consider adding a handful of chopped nuts (like almonds or walnuts) or crumbled feta cheese if you’re not keeping it vegan.
- Experiment with fresh herbs like parsley or cilantro for added freshness and flavor. This can enhance the salad’s Mediterranean vibe.
- This salad is excellent for meal prepping. Store the dressing separately and mix just before serving to keep the greens fresh.
- This salad can be served cold or at room temperature, making it perfect for picnics or packed lunches.
Vibrant Bulgur Bean Salad
Dive into this vibrant bulgur bean salad that’s not just a feast for the eyes but also a powerhouse of protein! Perfect for a quick lunch or a light dinner, this salad combines the nutty flavor of bulgur with the hearty texture of kidney beans, all tied together with a zesty dressing. It’s a delightful mix of flavors and textures that will leave you feeling satisfied and energized. Ideal for meal prepping and can be enjoyed cold or warm. Get ready to impress your taste buds!
4
servings10
minutes15
minutes419
kcal25
minutesKeep the screen of your device on
Ingredients
- Bulgur
1 cup bulgur
1 can (15 oz) red kidney beans drained and rinsed
2 cups mixed baby greens
1 large orange peeled and segmented
- Dressing
1 tablespoon agave nectar (or honey)
2 teaspoons Dijon mustard
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons water
1/2 teaspoon dried thyme
- Salt
salt to taste
- Optional
1-2 teaspoons ras el hanout spice mix
Directions
- Cook the bulgur according to the package instructions with a pinch of salt and optional ras el hanout spice mix for added flavor. This should take about 10-15 minutes.
- While the bulgur cooks, drain and rinse the kidney beans thoroughly. Wash and dry the mixed baby greens. Peel the orange and cut it into segments.
- In a large mixing bowl, combine the cooked bulgur, kidney beans, mixed greens, and orange segments.
- In a small bowl, whisk together the agave nectar (or honey), Dijon mustard, olive oil, balsamic vinegar, water, dried thyme, and salt until well combined.
- Serve immediately or refrigerate for up to one day for flavors to meld.
Equipment
- chef’s knife
- cutting board
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 419kcal
- Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 600mg
- Carbohydrates: 60g
- Fiber: 10g
- Sugar: 12g
- Protein: 12g
- Vitamin A: 2000IU
- Vitamin C: 60mg
- Calcium: 100mg
- Iron: 4mg
FAQ-Vibrant Bulgur Bean Salad
Can I use a different grain instead of bulgur?
Yes! Quinoa or couscous are great alternatives. They offer similar textures and flavors and can be gluten-free if you choose quinoa.
How long does this salad last in the fridge?
The salad can be stored in an airtight container in the refrigerator for up to one day. For optimal freshness, add the dressing just before serving.
Can I make this salad ahead of time?
Absolutely! You can prepare the bulgur, kidney beans, and other ingredients in advance. Mix everything together the day you plan to serve it for the best texture and flavor.
What can I substitute for kidney beans?
Black beans or chickpeas work well as substitutes for kidney beans. Both will maintain the salad’s protein content and add their unique flavors.
Is this salad suitable for meal prep?
Yes! This salad is perfect for meal prep. Just store the dressing separately to keep the greens fresh until you’re ready to enjoy it.
