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Categories:
bulgur wheat boiling water red onion garlic White Or Red olive oil white balsamic vinegar kosher salt cucumbers cheese parsley white beans lemon wedges
Viewed: 46 - Published at: 5 years agoIngredients
- 1-1/2 cup Dry Bulgur Wheat (such As Bob's Red Mill)
- 1-1/2 cup Boiling Water
- 1 whole Small Red Onion, Finely Chopped
- 3 cloves Garlic, Peeled And Minced
- 1 Tablespoon White Or Red Wine Vinegar
- 1-1/2 Tablespoon Olive Oil
- 1/2 Tablespoons White Balsamic Vinegar (or Regular Balsamic, In A Pinch)
- 1 teaspoon Kosher Salt
- 2 whole English Or Hot House Cucumbers; Peeled, Seeded, And Chopped
- 1 cup Full Fat Feta Cheese, Crumbled
- 1 cup Loosely Packed Parsley Leaves, Finely Chopped
- 2 cans (15 Oz. Size) White Beans, Drained And Rinsed
- 1/4 teaspoons Fresh Ground Black Pepper
- Lemon Wedges, Optional For Serving
Method
- Place dry bulgur into a heatproof bowl or pan which has room for the bulgur to double in size. Pour the boiling water (from the stove or microwave) over the bulgur, stir, and let it sit while you prepare the salad.
- Combine red onion, garlic, white or red wine vinegar, olive oil, white balsamic vinegar and kosher salt in a small bowl. Stir and set aside.
- In a large bowl, combine cucumbers, feta, parsley, and white beans. Stir gently to mix without smashing the beans.
- Pour the onion and garlic dressing mixture over the salad ingredients. Sprinkle with fresh ground black pepper and stir to coat.
- Fluff the now finished bulgur with a fork. Serve a large scoop of salad over a half cup of bulgur. Garnish with any remaining parsley and a lemon wedge, if you have them around.
