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Bean & Bulgur Salad

Bean & Bulgur Salad recipe
average rating
5 2
rate/review
prep time
5 min
total time
1 hr 30 min
makes
10 servings, 1 cup (250 mL) each
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photo by:
kraft
recipe by: kraft

What You Need

1 cup water
1/2 cup bulgur, uncooked
2 cups halved fresh green beans, cooked
1 can (19 fl oz/540 mL) chickpeas (garbanzo beans), rinsed
1 can (19 fl oz/540 mL) kidney beans, rinsed
1 red pepper, chopped
1 cup finely chopped red onions
1/2 cup finely chopped fresh parsley
1/2 cup Kraft Calorie Wise Sun-Dried Tomato & Oregano Dressing

Make It

BRING water to boil in small saucepan; stir in bulgur. Cover; simmer on medium-low heat 15 min. or until liquid is absorbed. Cool.

COMBINE remaining ingredients in large bowl. Stir in bulgur.

REFRIGERATE 1 hour.

kraft kitchens tips

Substitute
Prepare using Kraft Calorie Wise Balsamic Vinaigrette Dressing.
Substitute
Substitute your favourite canned beans, such as cannellini or black beans, for the chickpeas and/or kidney beans.

nutritional information

K:59135v0ec:122028

most recent review

"This salad was tasty and easy to prepare. I loved how colourful it was!"
reviewed by: Cookathome01
on: 4/3/2011
 Cookathome01
see all reviews 

use what's on hand

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