1⁄4 cup medium-grind bulgur wheat
1/2 cup frozen shelled peas, thawed
1 15.5 oz. can reduced-sodium black beans, drained and rinsed
2 med. Fennel heads, halved, then cut into thin half- moons
1⁄4 cup fennel fronds, finely chopped
4 Tbsp fresh lemon juice
1 Tbsp olive oil
1⁄2 bunch of flat-leaf parsley leaves, chopped
1⁄4 t. salt
1. Cover the bulgur with 1⁄2 c. boiling water. Cover and set aside for 20 min., off the heat, to hydrate and become tender. The water should all be absorbed. (I ended up microwaving the bulgur for about 2 minutes because it wasn’t fully tender after the 20 minutes)
2. Put the beans and fennel in a bowl, add lemon juice and toss to coat.
3. Add the bulgur and the rest of the ingredients to the bowl. Toss well to make sure the lemon juice and olive oil is evenly distributed throughout the salad.
Nutrition: 1/4 of salad / Calories 212 / Total Fat 4.2 g / Saturated Fat 0.7 g / Cholesterol 0 mg / Sodium 366 mg / Carbohydrates 37.1 g / Fiber 13.5 g / Sugar 6.1 g / Added Sugar 0 g / Protein 9.9 g
Recipe adapted from: https://www.tops.org/tops/tops/featuredarticles/recipe-of-the-month-bulgur-wheat-salad-with-fennel.aspx