Bulgar And Bean Salad

• 3/4 c bulgar
• 11/2 c water
• pinch of salt
• For dressing:
• 1/4 c olive oil
• 2 T balsamic vinegar
• 1 t brown mustard
• juice of 2 limes
• 1 t brown rice syrup
• pinch of salt
• 2 t rosemary
• 1 T ground turmeric
• 16 oz. can dark red kidney beans, rinsed and drained
• 16 oz. can great northern beans, rinsed and drained
• 16 oz. can garbonzo beans, rinsed and drained
• 1 yellow or red pepper, chopped
• 1 bunch fresh parsley, chopped, about 3/4 c
• 1/2 can hearts of palm, drained and chopped, about 7 spears
• 1/2 can artichocke hearts, drained and chopped

1. To cook the Bulgar, heat water with salt to a boil and add bulgar. Turn heat down to low and cover, cook for 15-20 min until water is gone and bulgar doesn't stick together. Remove from heat and uncover to let cool off, add 2 T olive oil and toss with a fork so bulgar doesn't stick together.
2. Mix dressing ingredients together, when adding rosemary crush with finger tips.
3. Add remaining salad ingredients together in large bowl including room temp bulgar, and toss with dressing. Serve on bed of baby mixed greens.

bulgar, water, salt, ubc, t, brown mustard, brown rice syrup, salt, rosemary, t, dark red kidney beans, great northern beans, garbonzo beans, red pepper, parsley, hearts of palm, artichocke hearts

Taken from www.epicurious.com/recipes/member/views/bulgar-and-bean-salad-1202320 (may not work)