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Warm Bulgur, Bean And Vegetable Salad

salads, grains

1 cup bulgur
3 tablespoons vegetable oil
1 each sweet yellow; green and red pepper; th
1 zucchini; sliced
1 onion; sliced lengthwise
1/4 cup balsamic or wine vinegar
1/4 cup tomato juice
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried marjoram or oregano
1 clove garlic; minced
1 can (19 oz) black-eyed peas or kidney beans; drained and rinsed

In large bowl, pour 3 cups boiling water over bulgur; cover and let stand for 15 minutes. Drain and press out moisture; return to bowl. In nonstick skillet, heat 1 tablespoon of the oil over high heat; stir-fry yellow, green and red peppers, zucchini and onion for 5 to 7 minutes or until browned. Remove from heat. Toss with half of the vinegar. Whisk together tomato juice, remaining oil and vinegar, salt, pepper, marjoram and garlic. Add to bulgur along with black-eyed peas; toss to combine. Top with vegetables. Serve with spinach salad crusty bread. Tip: Bulgur is wheat berries (kernels) that have had the bran removed, then been steamed, dried and ground into degrees of coarseness.

Contributor: Canadian Living Magazine, June, 2000

Yield: 4 servings

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