Recipe Template: Bulgur Salad with Fresh Fruit

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The beans in the salad aren't just there to make the salad hearty, they also bring good protein and the B vitamin folate.  

1. Make the dressing: In a large bowl, whisk together
choose an ACID2/3 cup lemon juice1/2 cup balsamic vinegar1/2 cup orange juice + 3 tablespoons cider vinegar2/3 cup lime juice
choose an OIL1/3 cup olive oil5 tablespoons olive oil + 2 teaspoons sesame oil1/3 cup avocado oil1/3 cup peanut oil5 tablespoons canola oil + 2 teaspoons walnut oil
choose a SEASONING1/2 teaspoon red pepper flakesGrated zest of 1 lemonGrated zest of 1/2 orange1/2 teaspoon curry powder1/4 teaspoon cumin + 1/4 teaspoon coriander1 teaspoon Italian herb seasoning
1 teaspoon salt 

 2. Stir choose a CRUNCHY/SAVORY1 medium red onion, finely diced1 large cucumber, peeled, seeded and finely diced1 large bulb fennel, finely diced1 large leek, well washed and diced2 medium green bell peppers, finely diced into the dressing. Let the mixture sit while you cook the bulgur.  

3. In a medium saucepan, combine:
11/2 cups bulgur
2 cloves garlic, minced
choose a COOKING LIQUID4 cups water4 cups chicken broth4 cups vegetable broth3 cups water + 1 cup dry white wine 

Bring to a boil over high heat. Reduce to a simmer, cover and cook until the bulgur is tender, 15 to 20 minutes (if there's still some liquid left in the pan, drain it off).  

4. Transfer the still warm bulgur to the bowl with the dressing mixture and toss well to combine. 

 5. Add:
choose the BEANS2 cans (15.5 ounces each) black beans, rinsed2 cans (15.5 ounces each) chickpeas, rinsed2 cans (15.5 ounces each) pigeon peas, rinsed1 package (16 ounces) frozen peas, thawed1 package (16 ounces) frozen black-eyed peas, thawed
choose a FRUIT2 navel oranges, coarsely chopped2 nectarines, coarsely chopped3 clementines, seeded and coarsely chopped11/2 cups diced fresh pineapple5 fresh apricots, coarsely chopped 

Toss well. Serve at room temperature or chilled.  

Makes 8 servings