Zucchini and Bean Salad With Bulgur from Real Simple

• 14 cup olive oil
• 2 tablespoons red wine vinegar
• kosher salt
• black pepper
• 2 medium zucchini, halved and thinly sliced (about 1 pound)
• 1 (15 1/2 ounce) can kidney beans, rinsed
• 1 small shallot, thinly sliced
• 14 cup chopped salted roasted almonds
• 14 cup chopped fresh dill
• 1 cup bulgur
• 1 cup goat cheese, crumbled (4 ounces)

1. Whisk together the oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
2. Add the zucchini, beans, shallot, almonds, and dill and toss to combine.
3. Let stand, tossing occasionally, until the zucchini softens slightly, 10 to 15 minutes.
4. Meanwhile, place the bulgur in a separate large heatproof bowl.
5. Add 2 cups boiling water, cover, and let stand until tender, 12 to 15 minutes; drain.
6. Serve the bulgur topped with the zucchini salad and sprinkled with the goat cheese.

olive oil, red wine vinegar, kosher salt, black pepper, zucchini, kidney beans, shallot, almonds, dill, bulgur, goat cheese

Taken from www.food.com/recipe/zucchini-and-bean-salad-with-bulgur-from-real-simple-522726 (may not work)