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.
YIELD: SERVES 4
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
- Cook bulgur according to package directions. Drain, cool, and transfer to large bowl.
- 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.
NUTRITION INFORMATION
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
