HP - Colourful Bulgur Kidney Bean Salad
Servings: 2 servings
Calories: 649kcal
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Ingredients
- ¾ cup (105 g) bulgur
- 1.5 cup (265 g) kidney beans, cooked
- 2 handful baby leaf salad
- 2 oranges
- 2 tsp agave syrup (or honey)
- 1 tbsp mustard
- 1.5 tbsp olive oil
- 1.5 tbsp balsamic vinegar
- 4 tbsp water
- 1 tsp thyme, dried (dried)
- 1 pinch salt
- 3 tbsp almonds, sliced (for garnish)
Optional
- 2 tsp ras el hanout spice mix
Instructions
- Cook the bulgur according to package instructions. Add a pinch of salt and ras el hanout.
- Drain and rinse the beans.
- Wash the lamb’s lettuce.
- Peel and cut the orange.
- Off it goes into a bowl.
- Add the bulgur too.
- Mix the mustard, agave syrup (or honey), olive oil, balsamic vinegar, water, thyme and salt in a small bowl. Then stir into the salad.
- Add some sliced almonds for garnish. All done.
Nutrition
Calories: 649kcal | Carbohydrates: 102g | Protein: 23g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 130mg | Potassium: 1221mg | Fiber: 26g | Sugar: 22g | Vitamin A: 812IU | Vitamin C: 83mg | Calcium: 204mg | Iron: 8mg