Zucchini and Bean Salad with Bulgur |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon(s) olive oil |
2 tablespoon(s) red wine vinegar |
2 medium zucchini halved and thinly sliced |
1 can(s) kidney beans rinsed |
1 shallot sliced |
1/4 cup(s) roasted almonds chopped |
1/4 cup(s) fresh dill chopped |
1 cup(s) bulgur |
4 ounce(s) goat cheese |
Directions:
1. Whisk oil, vinegar,3/4 tsp salt and 1/4 tsp pepper. Add zucchini through dill and let stand 15 min until zucchini begins to soften.
2. Meanwhile add 2 cups boiling water to bulgur, let stand until tender, 15 min.
3. Serve the bulgur topped with the zucchini salad and sprinkled with goat cheese
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