Bulgur-Bean Salad with Tomato Vinaigrette Recipe
This satisfying salad features chewy bulgur, hearty chickpeas, plenty of fresh herbs, and a zesty tomato vinaigrette. Get the recipe!
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Cooking tools:
- Pepper mill
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Serving platter
- Spoon
Ingredients
- ⅔ cup low-sodium tomato juice
- 3 tablespoons sherry vinegar
- 2 tablespoons pure maple syrup
- 1 teaspoon dry mustard
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- 4 cups cooled cooked bulgur
- 2 15-oz. cans no-salt-added chickpeas, rinsed and drained (3 cups)
- 1 15-oz. can no-salt-added small red beans, rinsed and drained (1½ cups)
- 1 cup thinly sliced celery
- 1 cup chopped fresh parsley
- ½ cup finely chopped sweet onion
- Baby romaine
- Quartered cherry tomatoes
- Freshly ground black pepper
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