Ingredients
¾ c bulgar
1½ c water
pinch of salt
For dressing:
¼ c olive oil
2 T balsamic vinegar
1 t brown mustard
juice of 2 limes
1 t brown rice syrup
pinch of salt
2 t rosemary
1 T ground turmeric
16 oz. can dark red kidney beans, rinsed and drained
16 oz. can great northern beans, rinsed and drained
16 oz. can garbonzo beans, rinsed and drained
1 yellow or red pepper, chopped
1 bunch fresh parsley, chopped, about ¾ c
½ can hearts of palm, drained and chopped, about 7 spears
½ can artichocke hearts, drained and chopped
Preparation
To cook the Bulgar, heat water with salt to a boil and add bulgar. Turn heat down to low and cover, cook for 15-20 min until water is gone and bulgar doesn’t stick together. Remove from heat and uncover to let cool off, add 2 T olive oil and toss with a fork so bulgar doesn’t stick together.
Mix dressing ingredients together, when adding rosemary crush with finger tips.
Add remaining salad ingredients together in large bowl including room temp bulgar, and toss with dressing. Serve on bed of baby mixed greens.
