Whether you need a new picnic dish, a Meatless Monday meal, or just something to take to work for lunch, you will love this Bulgur Salad with Vegetables.
Bulgur cooks pretty quickly in salted boiling water and is good for you because it's whole wheat!
There are no specific amounts for this salad: use as much of each ingredient as you wish. Personally, I prefer to have the same amount of vegetables as there is bulgur.
Bulgur Salad with Vegetables
cooked and cooled bulgur
tomato, seeds removed, chopped
Persian cucumbers, chopped
red pepper, chopped
black cured olives, pits removed, chopped
red onion, chopped
salt and pepper
1. Combine all ingredients in a bowl.
2. Refrigerate for at least an hour and then check for flavor and add lemon juice, salt and pepper if needed.
This salad is great for leftovers, but I'd recommend only adding as much avocado as you can eat immediately because otherwise it turns brown and slightly mushy.
Of course you can add any other vegetables you like: corn, radishes, zucchini, or broccoli. Also, feel free to add basil or cilantro, experiment with spices, and even add feta!
You can serve the salad in a bowl, of course, but for something a bit more fun, how about serving it in the avocado skins?
Have you cooked with bulgur?