Tiny whole grains such as bulgur, quinoa, and millet pair well with fresh fruit in salads because they soak up all the sweet juices. Cannellini beans add a creamy texture and make the salad filling enough to be served as a main course.
½ cup bulgur wheat
5 nectarines, pitted, cut into wedges, and thinly sliced
2 cups torn fresh basil leaves
1 cup cooked cannellini or navy beans
¾ cup finely diced red onion
3 Tbs. lemon juice
2 Tbs. olive oil
1 clove garlic, minced (1 tsp.), optional

  1. Cook bulgur according to package directions. Drain, cool, and transfer to large bowl.
  2. Stir nectarines, basil, beans, onion, lemon juice, oil, and garlic (if using) into bulgur. Season with salt and pepper, if desired. Chill 1 to 4 hours before serving.

Calories: 276
Protein: 9 g
Total Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 47 g
Cholesterol: 0 mg
Sodium: 114 mg
Fiber: 9 g
Sugar: 16 g