Good morning here me will give you a recipe zucchini and bean salad with bulgur which is delicious The way making it is very easy. You just need to be careful to get results from zucchini and bean salad with bulgur which has aroma and taste that can evoke our tastes.

So that the result of zucchini and bean salad with bulgur, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare zucchini and bean salad with bulgur delicious as long as you know the tricks and how to make this dish you can become treat very special.

Ingredients and seasonings used for make

1. Prepare 1/4 cup olive oil
2. Prepare 2 tablespoons red wine vinegar
3. Prepare salt and black pepper
4. Prepare 2 medium zucchini (about 1 pound), halved and thinly sliced
5. Prepare 1 (15.5 ounce) can kidney beans, rinsed
6. Prepare 1 small shallot, thinly sliced
7. Use 1/4 cup chopped salted roasted almonds
8. Prepare 1/4 cup chopped fresh dill
9. Prepare 1 cup bulgur
10. Prepare 1 cup goat cheese, crumbled (4 ounces)

The Best Bulgur And Beans Recipes on Yummly Add bulgur, diced tomatoes and tomato paste and give it a quick stir. Turn heat up to medium high and bring mixture to boil. Arrange the rounds in one layer on a large cookie sheet and.

Steps to cook Zucchini and Bean Salad With Bulgur:

1. Whisk together the oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
2. Add the zucchini, beans, shallot, almonds, and dill and toss to combine. Let stand, tossing occasionally, until the zucchini softens slightly, 10 to 15 minutes.
3. Meanwhile, place the bulgur in a separate large heatproof bowl. Add 2 cups boiling water, cover, and let stand until tender, 12 to 15 minutes; drain.
4. Serve the bulgur topped with the zucchini salad and sprinkled with the goat cheese.
5. Done and ready to serve!

Add the tomatoes, squash and zucchini. Stir the vegetables into the bulgur with the lemon peel and juice, mint, parsley,. In a large bowl, combine the chickpeas and half of the vinaigrette and stir to coat. Adjust the seasonings with salt and pepper. In a saucepan, combine the bulgur and water.

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