Black Bean and Bulgar Salad
Pretty as a Summer garden - fun to make - a delight to eat!
Ingredients:
- 1 can of Black Beans – drained
- 2 Avocados (cubed)
- 1 cup cooked corn kernels
- 8-10 mini tomatoes (some sliced, some quartered)
- half cup of diced red onion
- 1 cup cooked Bulgar Wheat
- half a cup of diced red pepper
- fresh coriander - chopped (small bunch or about third of a cup)
- flat leaf parsley - chopped (small bunch or about third of a cup)
- 60ml fresh lime juice
- 180ml Zaytoun olive oil
- 30ml Honey Mustard
- Khoisan Salt
Method:
- Combine the dressing ingredients and whisk to mix. Add salt to taste and add a little more mustard if you prefer. (If you want to boost the lime-ness - rip a few strips of zest from the skin of the lime and float in the dressing while you make the rest of the salad).
- In a large bowl, mix all the prepped bits - just stir gently to combine and add salt to taste. Pour over the dressing and jiggle gently to mix.
- Serve with crusty artisan bread and a fine white wine.
TIPS:
If your family are not keen on raw onion taste, chop the red onion and sprinkle with salt - let it sit for a minute or two (no longer or the onion will go soggy!) and rinse - it takes out the sting of the onion.
An interesting change is to add a little chopped green pepper or, for those who like a little heat with everything - couple of thinly sliced, fresh Jalapeños.