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!
What You Need
Original recipe yields 8 servings
1 cup water
1/2 cup bulgur, uncooked
4 cups small broccoli florets, blanched
1 can (15.5 oz.) black beans, rinsed
1 red pepper, chopped
1 cup finely chopped red onions
3/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 cup finely chopped fresh parsley
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Let's Make It
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.
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.
Top each serving with ATHENOS Crumbled Reduced Fat Feta Cheese.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.