Bulgur With White Beans And Spinach
|Bulgur||1 Cup (16 tbs)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Spinach||1 Pound, rinsed, trimmed and torn into bite size pieces|
|Cooked cannellini beans/Navy beans / chick peas||2 Cup (32 tbs)|
|Radishes||4 Medium, thinly sliced|
|Green onion with top||4 , sliced|
|Cucumber||2 Medium, peeled, halved lengthwise and thinly sliced|
|Sweet red peppers||2 Large, cored, seeded and finely chopped|
|Dijon mustard||1 Tablespoon|
|Cider vinegar||2 Tablespoon|
|Grated parmesan||3 Tablespoon|
|Black pepper/To taste||1⁄4 Teaspoon|
|Olive oil||3 Tablespoon|
1 ln a large heatproof bowl, soak the bulgur in the boiling water for 1 5 minutes or until it has absorbed the water and is soft.
Stir in the spinach, beans, radishes, green onions, cucumbers, and red peppers.
2 In a small bowl, combine the mustard, vinegar, cheese, and black pepper.
Whisk in the oil until well blended.
Pour the dressing over the salad and toss to mix.