Ingredients
- 1 orange, zest and juice
- 2 tsp wine vinegar
- 2 Tbsp extra virgin olive oil
- 1 tsp cumin
- 2 cups cooked bulgur
- 1 can rinsed and drained black beans, 15 oz
- 1 red bell pepper, chopped in small pieces
- 4 stalks green onions, chopped in small pieces (green and white parts)
- 4 Tbsp fresh parsely
Steps:
3. In a large bowl, zest the orange (a microplane cheese grater works well) and then juice it.
4. Add vinegar, oil, and cumin, to make the dressing. Mix thoroughly.
5. Add cooked grains, black beans and vegetables, and toss to cover everything with dressing.
6. Chill for at least an hour, as flavors meld and improve over time.
Notes:
• You can substitute any cooked grain for the bulgur.
• To cook bulgur, if not using leftovers: Put 1 cup bulgur and 2 cups water or broth in a covered saucepan. Bring to a boil then simmer 12-15 minutes until liquid is absorbed.
• Change out the vegetables to use up a little of anything crunchy that’s in your refrigerator.
• Try a lemon or lime in place of the orange.
Per serving: Calories: 266; Total Fat: 8 g; Saturated Fat: 1 g; Total Carbohydrate: 53 g; Total Sugars: 6 g (Added, 0 g); Dietary Fiber: 12 g; Protein: 8 g; Sodium: 116 mg; Potassium: 499 mg; Calcium: 65 mg; Vitamin D: 0 mcg; Iron: 3 mg.
(tsp = teaspoon(s); Tbsp=tablespoons; oz=ounces; g=grams; mg=milligrams; mcg = micrograms.)