Black Bean Corn and Bulgar Wheat Salad
Dare I say “tex-Mex” inspired salad? Don’t all vegan or vegetarian cookbooks or blogs have some sort of black bean salad in them? It’s not the new salad on the block. Its definitely been around for a while in its many variations but it’s always crowd favorite even among those who don’t like salad or vegetables. This one uses some ingredients that I usually prepare for other meals in the week, such as some roasted potato and bulgar wheat (although since this my favorite grain, I would have slipped it in anyways). Again I tried to use pantry items or good storage items (aka carrots/potato) to fill out the salad. The optional extras are cilantro, yogurt or sour cream and avocado. This comes together so fast it will be your go to lunch or quick week night dinner.
Ingredients:
1 15 oz can black beans
2 medium shredded carrots
1/2 small green cabbage (potentially optional if you wanted to add extra carrot)
1 small jar roasted red peppers or one red pepper
1 cup frozen corn thawed
1 russet potato cubbed and roasted
1/2 cup cooked bulgar wheat (1/4 cup dry)
Dressing:
Juice of 1 lime
1-2 tablespoons olive oil
salt and pepper to taste
Optional Extras:
Chopped cilantro
Sliced avocado for topping
Recipe:
Cook the bulgar wheat. 1:2 ratio of wheat to water with a pinch of salt. Bring to boil then reduce to simmer and cover for 5 minutes or until water is completely absorbed. Set aside for cool while you perpare the rest of the salad.
Shred the carrots on box grater, thinly slice the cabbage and chop into bite sized pieces. Slice the bell pepper into bite sized pieces as well.
Drain and rinse the can of black beans.
Combine the beans, corn, bulgar wheat, carrots, bell pepper, and cabbage together into a bowl. Squeeze over the juice of one lime and the olive oil. Salt and pepper to taste. Stir to combine and serve. You can top with sliced avocado and cilantro if you desire. If you are feeling extra special have a side of tortilla chips with this to add a salty crunch.
