Name: Zucchini and Bean Salad With Bulgur from Real Simple
Yield: 4 servings
Ingredients: 14 cup olive oil; 2 tablespoons red wine vinegar; kosher salt; black pepper; 2 medium zucchini, halved and thinly sliced (about 1 pound); 1 (15 1/2 ounce) can kidney beans, rinsed; 1 small shallot, thinly sliced; 14 cup chopped salted roasted almonds; 14 cup chopped fresh dill; 1 cup bulgur; 1 cup goat cheese, crumbled (4 ounces)

Servings: 4 persons

14 cup olive oil
2 tablespoons red wine vinegar
kosher salt
black pepper
2 medium zucchini, halved and thinly sliced (about 1 pound)
1 (15 1/2 ounce) can kidney beans, rinsed
1 small shallot, thinly sliced
14 cup chopped salted roasted almonds
14 cup chopped fresh dill
1 cup bulgur
1 cup goat cheese, crumbled (4 ounces)

1
Whisk together the oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
2
Add the zucchini, beans, shallot, almonds, and dill and toss to combine.
3
Let stand, tossing occasionally, until the zucchini softens slightly, 10 to 15 minutes.
4
Meanwhile, place the bulgur in a separate large heatproof bowl.
5
Add 2 cups boiling water, cover, and let stand until tender, 12 to 15 minutes; drain.
6
Serve the bulgur topped with the zucchini salad and sprinkled with the goat cheese.

No nutritional information available.

No additional tips available.

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

Zucchini and Bean Salad With Bulgur from Real Simple

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