Bulgur-Bean Salad

• 2 cups water
• 1/2 cup uncooked bulgur
• 2 teaspoons olive oil
• 1 cup chopped spinach
• 1/2 cup (2 ounces) crumbled feta cheese
• 1/2 cup presliced mushrooms
• 1/2 cup drained canned kidney beans
• 1/2 cup drained canned chickpeas (garbanzo beans)
• 1/2 cup drained canned artichoke hearts, coarsely chopped
• 1/4 cup drained canned sliced black olives
• 1 1/2 teaspoons dried basil
• 1 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 2 garlic cloves, minced

1. Bring the water to a boil in a medium saucepan; add the bulgur. Cover and let stand 30 minutes. Fluff with a fork.
2. Heat the oil in a medium skillet over medium-high heat. Add spinach; saute 1 minute or until spinach wilts; remove from heat. Combine the bulgur, spinach, feta, and the remaining ingredients in a large bowl. Cover and chill for 1 hour.

water, bulgur, olive oil, chopped spinach, feta cheese, mushrooms, kidney beans, chickpeas, hearts, black olives, basil, black pepper, oregano, garlic

Taken from www.myrecipes.com/recipe/bulgur-bean-salad (may not work)