Cajun Bulgur Salad With Kidney Beans Recipe

Name: Cajun Bulgur Salad With Kidney Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup bulgur, uncooked (or 3 cups cooked); 1/2 cup corn kernel (fresh or frozen); 1 (14 ounce) can red kidney beans, rinsed and drained; 1/2 green pepper, diced small (about 1/2 cup diced); 2 stalks celery, diced small (about 1/2 cup diced); 1/2 cup chopped parsley; Dressing; 1 shallot, chopped small (about 1/3 cup chopped); 3 tablespoons apple cider vinegar; 1 tablespoon cajun seasoning; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; generous amount fresh ground black pepper; 2 tablespoons canola oil (or other neutral-tasting oil like grapeseed, sunflower or safflower)

Servings: persons

1 cup bulgur, uncooked (or 3 cups cooked)
1/2 cup corn kernel (fresh or frozen)
1 (14 ounce) can red kidney beans, rinsed and drained
1/2 green pepper, diced small (about 1/2 cup diced)
2 stalks celery, diced small (about 1/2 cup diced)
1/2 cup chopped parsley
Dressing
1 shallot, chopped small (about 1/3 cup chopped)
3 tablespoons apple cider vinegar
1 tablespoon cajun seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon salt
generous amount fresh ground black pepper
2 tablespoons canola oil (or other neutral-tasting oil like grapeseed, sunflower or safflower)

1
To cook the bulgur, boil 2 cups water. Add the bulgur, reduce the heat to low and cover. After 5 minutes, turn the heat off. Let the bulgur sit for 25 more minutes, covered, or until the bulgur has absorbed all the water. Fluff with a fork and let cool for 20 minutes.
2
In a small bowl, combine the shallot, vinegar, Cajun spice blend, smoked paprika, salt and pepper. Stir to combine. Mix in the canola oil. Taste the dressing and adjust seasonings if desired.
3
Bring 1/2 cup of water to a boil in a small pot and simmer the corn for about 3 minutes. Drain.
4
Combine the bulgur and the corn in a large bowl with the kidney beans, green pepper, celery, and parsley. Pour the dressing on the bulgur mixture and mix well. Serve cold or at room temperature.

151

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup bulgur, uncooked (or 3 cups cooked), 1/2 cup corn kernel (fresh or frozen), 1 (14 ounce) can red kidney beans, rinsed and drained, 1/2 green pepper, diced small (about 1/2 cup diced), and more.

Yes, Cajun Bulgur Salad With Kidney Beans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cajun Bulgur Salad With Kidney Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions