Bulgur with Roasted Vegetables, White Beans, and Arugula Salad | America's Test Kitchen

Ingredients

• 10 ounces cherry tomatoes
• 1 red bell pepper, stemmed, seeded, and cut into ¾-inch pieces
• 1 small red onion, cut into ¾-inch pieces
• ½ cup extra-virgin olive oil, divided
• 1¾ teaspoons table salt, divided, plus salt for cooking bulgur
• 1 (15-ounce) can cannellini beans, rinsed
• 1¼ cups medium-grind bulgur
• 1 tablespoon lemon juice
• 5 ounces (5 cups) baby arugula
• ¾ cup plain whole-milk Greek yogurt
• 2 tablespoons sambal oelek