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
To continue reading this article or issue you must be a paid subscriber. Sign in
Subscribe to Tufts Health & Nutrition
Get the next year of Tufts Health & Nutrition for as little as $18. And access all of our back issues and online content free of charge.
Subscribe today and save 36% off the regular rate!