Black Bean, Bulgur & Broccoli Salad - Kraft Recipes Top
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Black Bean, Bulgur & Broccoli Salad

Prep Time
Total Time

8 servings

Whet your appetite with the whole wheat that's in our delicious, colorful Black Bean, Bulgur and Broccoli Salad recipe. This salad is full of flavor!

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What You Need

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Make It

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  • Bring water to boil in small saucepan. Stir in bulgur; cover. Simmer on medium-low heat 8 min. or until liquid is absorbed. Cool.
  • Combine remaining ingredients in large bowl. Add bulgur; mix lightly.
  • Refrigerate 1 hour.

Special Equipment Needed

How to Blanch the Broccoli

Add broccoli florets to boiling water; cook 2 to 3 min. or until bright green in color. Drain broccoli, then immediately plunge into bowl of ice water to stop the cooking process. When completely cool, drain broccoli and pat dry.


Prepare using KRAFT Balsamic Vinaigrette Dressing.


Prepare using your favorite canned beans, such as cannellini or chickpeas (garbanzo) beans.

Special Extra

Top each serving with ATHENOS Crumbled Reduced Fat Feta Cheese.


  • 8 servings

Healthy Living

  • Good source of fiber
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

Enjoy a variety of foods, such as whole grain bulgur, black beans and colorful fresh vegetables, in this satisfying salad to help you eat right. In addition to the black beans being a good source of fiber, the broccoli and red peppers team up to provide an excellent source of both vitamins A and C.

Nutritional Information

Serving Size 8 servings
Calories 150
Total fat 4g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 330mg
Carbohydrate 23g
Dietary fiber 7g
Sugars 5g
Protein 6g
% Daily Value
Vitamin A 70 %DV
Vitamin C 45 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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