Zucchini And Bean Salad With Bulgur Recipe

Recipe By Real Simple

Meatless monday (or tuesday or friday) never looked so delicious. Our zucchini and bean salad with bulgur delivers proteinin the form of kidney beans and roasted almondsfresh vegetables and herbs, and creamy goat cheese. The only ingredient that requires actual cooking? The whole-wheat bulgur, which boasts a nice amount of fiber and very little fat. You can substitute any grain your family loves, but the fine grains of bulgur, commonly used in tabbouleh, provide a nice base for this throw-together saladsatisfying on its own, and perfect alongside a cup of soup or a hunk of crusty bread.

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20minstotal
20m.total
Zucchini And Bean Salad With Bulgur
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Ingredients for Zucchini And Bean Salad With Bulgur Recipe

  • 0.06 cup Olive oil
  • 1/2 tablespoon Red wine vinegar
  • As required Kosher Salt And Black Pepper
  • 1/2 Medium zucchini, halved and thinly sliced
  • 1/4 Small shallot, thinly sliced
  • 0.06 cup Chopped salted roasted almonds
  • 0.06 cup Chopped Fresh Dill
  • 1/4 cup Bulgur
Nutrition
value
537
calories per serving
31 g Fat18 g Protein46 g Carbs8 g FiberOther

Current Totals

  • Fat
    31g
  • Protein
    18g
  • Carbs
    46g
  • Fiber
    8g

MacroNutrients

  • Carbs
    46g
  • Protein
    18g
  • Fiber
    8g

Fats

  • Fat
    31g

Vitamins & Minerals

  • Calcium
    416mg
  • Iron
    4mg
  • Vitamin A
    4mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    64mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    126mg
  • Manganese
    1mg
  • Phosphorus
    357mg
  • Selenium
    18mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Real Simple