Black Bean Bulgur Orange Salad

Prepare this salad quickly, using any kind of leftover grain. Perfect as a side dish, or as the main dish on hot summer nights.

1 orange, zest and juice

2 teaspoons wine vinegar

2 tablespoons extra virgin olive oil

1 teaspoon cumin

2 cups cooked bulgur

1 (15 oz) can black beans, drained and rinsed

1 red bell pepper, chopped in small pieces

4 stalks green onions, chopped in small pieces (green and white parts)

4 tablespoons chopped fresh parsley

In a large bowl, zest the orange (a microplane cheese grater works well) and then juice it.
Add vinegar, oil, and cumin, to make the dressing. Mix thoroughly.
Add cooked grains, black beans and vegetables, and toss to cover everything with dressing.
Chill for at least an hour, as flavors meld and improve over time.

Notes:

You can substitute any cooked grain for the bulgur.
To cook bulgur, if not using leftovers: Put 1 cup bulgur and 2 cups water or broth in a covered saucepan. Bring to a boil then simmer 12-15 minutes until liquid is absorbed.
Change out the vegetables to use up a little of anything crunchy that’s in your refrigerator.
Try a lemon or lime in place of the orange.

An Oldways recipe and photo, courtesy of Cynthia Harriman.

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