Cheap ingredients and 20 minutes total prep time? Hell yes. This makes a perfect addition to my Weeknight Dinners collection – check it out for more easy, fast, healthy recipes!
Healthy Zucchini and Bean Salad with Bulgur
Total Time: 20 min. Difficulty: Easy. Makes 4 servings.
Recipe by Charlyne Mattox for Real Simple
1/4 cup olive oil
2 tablespoons red wine vinegar
kosher salt and black pepper 2 medium zucchini (about 1 pound), halved and thinly sliced
1 15.5-ounce can kidney beans, rinsed
1 small shallot, thinly sliced
1/4 cup chopped salted roasted almonds
1/4 cup chopped fresh dill
1 cup bulgur
1 cup goat cheese, crumbled (4 ounces)
1. Whisk together the oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
2. Add the zucchini, beans, shallot, almonds, and dill and toss to combine. Let stand, tossing occasionally, until the zucchini softens slightly, 10 to 15 minutes.
3. Meanwhile, place the bulgur in a separate large heatproof bowl. Add 2 cups boiling water, cover, and let stand until tender, 12 to 15 minutes; drain.
4. Serve the bulgur topped with the zucchini salad and sprinkled with the goat cheese.