Greens and Beans Bulgur Salad

This light salad can be made ahead of time and enjoyed a little bit at a time over the week as a side dish or you could eat it in one sitting as I did last week for work! I like using different grains and using them as the base of my salad, which almost reminds me of a healthy version of pasta salad or potato salad. I think the creations you can make are endless. What’s your favorite grain to use? Quinoa, rice, millets, pasta, lentils? As I was making the greens and beans of this salad, I had a brilliant idea, which was to use the green sauce from last week that was still in the fridge. Woop, woop, no wasting good food! I had a small mason jar left in the fridge and it luckily complemented the bulgur salad quite well.

Do you have a go-to salad you make during the week that you just love? What is your favorite combination in a “salad” like dish? My other must have in a dish like this is tomatoes, basil and cheese. Read on to hear about the recipe…

Serving: 2 main meals

Ingredients:

• 1 cup bulgur wheat, cooked
• 2 Tbsp olive oil
• 1/2 shallot, minced
• 1 package fresh spinach
• 1 can light red kidney beans, drained and rinsed
• zucchini & spinach sauce
• Sprinkle of herbed feta cheese – optional

Directions:

1. In saute pan, heat olive oil on medium heat. Add shallots.
2. Let cook 3 to 5 minutes or until softened.
3. Add spinach let wilt.
4. Add kidney beans and heat throughout.
5. Plate cooked bulgur and top with bean and spinach mixture.
6. Drizzle spinach sauce on top.
7. Sprinkle feta cheese on top – optional.
8. ENJOY!