 Bean Salad with Bulgur
Makes 6 to 8 servings
|
|
|
|
Image © Publications International, Ltd.
|
|
Bean Salad with Bulgur
|
|
|
|
Ingredients
|
|
3/4
|
cup uncooked dried red kidney beans, sorted and rinsed
|
|
3/4
|
cup uncooked dried pinto beans, sorted and rinsed
|
|
7
|
cups water, divided
|
|
1-1/2
|
cups (8 ounces) fresh green beans, cut into 2-inch pieces
|
|
1/2
|
cup uncooked bulgur wheat
|
|
1/3
|
cup vegetable oil
|
|
1
|
tablespoon dark sesame oil
|
|
6
|
green onions, chopped
|
|
2
|
tablespoons minced fresh ginger
|
|
3
|
cloves garlic, minced
|
|
1/4
|
teaspoon red pepper flakes
|
|
3
|
tablespoons soy sauce
|
|
2
|
tablespoons white wine vinegar
|
|
1/2
|
teaspoon sugar
|
|
|
|
|
|
|
|
|
|
Soak kidney and pinto beans overnight in cold water; rinse and drain. Place in large saucepan and cover with 6 cups water. Bring to a boil. Reduce heat to low; simmer, covered, 1 hour or until tender. Rinse and drain; set aside. Meanwhile, place green beans in medium saucepan; cover with water. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, 5 to 6 minutes or until beans are crisp-tender. Rinse and drain; set aside.
|
|
Combine bulgur and 1 cup water in small saucepan. Bring to a boil over medium heat. Reduce heat to low; simmer, covered, 5 to 10 minutes or until water is absorbed and bulgur is fluffy.
|
|
Combine green beans, bulgur, kidney and pinto beans in large bowl.
|
|
Heat vegetable oil and sesame oil in large skillet over medium heat. Add green onions, ginger, garlic and red pepper flakes. Cook and stir about 3 minutes. Remove from heat. Stir in soy sauce, vinegar and sugar. Pour oil mixture over bean mixture; mix well. Cover; refrigerate 2 to 3 hours.
|
|
|
|
© Publications International, Ltd.
|
|
|
|
|
|
Printed
from fbnr.com
|
|
