PREP: 25 minutes STAND: 40 minutes CHILL: 4 to 24 hours MAKES 4 servings
11⁄2 cups water
3⁄4 cup bulgur
1 15- to 16-ounce can navy beans, rinsed and drained
3⁄4 cup chopped red or yellow sweet pepper (1 medium)
3⁄4 cup seeded and chopped cucumber
1⁄4 cup thinly sliced green onions (2)
1⁄4 cup snipped fresh basil
1 tablespoon snipped fresh oregano
3 tablespoons olive oil
1 teaspoon finely shredded lemon peel
3 tablespoons lemon juice
2 tablespoons water
1⁄4 teaspoon salt
1⁄4 cup pine nuts, toasted
1 In a medium saucepan bring the water to boiling; stir in bulgur. Remove from heat. Cover and let stand about 40 minutes or until tender. Drain in colander and rinse with cold water. Transfer bulgur to a large bowl.
2 Add drained beans, sweet pepper, cucumber, green onions, basil, and oregano; stir to combine.
3 For dressing, in a screw-top jar combine olive oil, lemon peel, lemon juice, the water, and the salt. Cover and shake well. Drizzle dressing over bulgur mixture; toss to coat.
4 Cover and chill for 4 to 24 hours. Just before serving stir in pine nuts.
PER SERVING: 377 cal., 17 g total fat (2 g sat. fat), 0 mg chol., 630 mg sodium, 47 g carb., 12 g fiber, 13 g pro.
