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2 cups cooked kasha OR bulgur/bulghur/burghul OR white or brown rice
16 ounces white beans, drained and rinsed (you wanna use black or red go ahead)
1 large grated carrot
1 large clove finely minced garlic
1/2 cup chopped red pepper or green or any other color
1/2 cup finely chopped flat-leaf parsley or cilantro or some of each
2 tablespoons fresh-squeezed lemon juice
salt and pepper to taste
1/2 cup extra-virgin olive oil, or less
Combine all ingredients, adding the olive oil last. Serve at room temp. Can be made a day in advance, covered and chilled.
Poster's Note: You can also add any bits and pieces that lurk in your fridge-- bite size pieces of zukes, yellow squash, cukes, cooked green beans. Left-over bits of cooked chicken, turkey, roast beef--chop 'em up and put 'em in--delish!! This salad is very versatile and the more stuff you put in the more it feeds. Enjoy.
Posted by Elaine Thickman
Nutritional Info Per Serving: 351 Calories (kcal); 14g Total Fat; (35% calories from fat); 15g Protein; 44g Carbohydrate; 0mg Cholesterol; 14mg Sodium