Bean & Bulgur Salad

90 10 servings, 1 cup (250 mL) each
No referer *
Recipe By
(9) 8 Reviews
Prep Time
Total Time

10 servings, 1 cup (250 mL) each

The bulgur adds a creative twist to a classic bean salad.

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What You Need

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Make It

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  • 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.


Prepare using Kraft Calorie-Wise Balsamic Vinaigrette Dressing.


Substitute your favourite canned beans, such as cannellini or black beans, for the chickpeas and/or kidney beans.


  • 10 servings, 1 cup (250 mL) each

Healthy Living

  • Healthy Living

Nutrition Bonus

The red peppers in this colourful salad provide an excellent source of vitamin C.

Nutritional Information

Serving Size 10 servings, 1 cup (250 mL) each
Calories 180
% Daily Value
Total fat 3.5g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 280mg
Carbohydrate 30g
Dietary fibre 7g
Sugars 4g
Protein 8g
Vitamin A 8 %DV
Vitamin C 40 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • roastbeef |

    Made this for family bbq. Had no leftovers. Was light and great tasting. Nice change. Will make it again.

  • maryemurnin |

    Blanched green beans for five minutes. Ate a one cup portion. Keeps well in fridge.

  • pallor17 |

    I didn't have all the ingredients on hand and I am not really a big fan of onions so I substituted the bulgur for quinoa and the red onion for red cabbage. Also, I realized belatedly that I was all out of red pepper! So in went some grape tomatoes and voila! Really pretty and awesomely delicious!