Cajun Bulgur Salad With Kidney Beans Recipes

CAJUN SALAD WITH RED BEANS

Steps:

• Heat 1 1/2 cups water in a teapot. Place the bulgur wheat in a bowl or lidded container. When the water boils, pour the water over the bulgur and seal the container (or place plastic wrap over the top of the bowl). Allow to sit until tender: about 7 minutes for fine-grind and 15 minutes for medium-grind bulgur.
• Meanwhile, cut the tomatoes into bite sized chunks (cut cherry tomatoes in half). Slice the corn off the cob. Dice the green pepper. Finely dice the shallot. Chop the oregano. Drain the kidney beans and rinse them.
• When the bulgur is done, place it in a large bowl with the tomatoes, corn, green pepper, shallot, and beans. Then add the apple cider vinegar, olive oil, Cajun seasoning, fresh oregano, fresh ground pepper, and kosher salt (to taste). Mix and serve.

CAJUN BULGUR SALAD WITH KIDNEY BEANS

Steps:

• To cook the bulgur, boil 2 cups water. Add the bulgur, reduce the heat to low and cover. After 5 minutes, turn the heat off. Let the bulgur sit for 25 more minutes, covered, or until the bulgur has absorbed all the water. Fluff with a fork and let cool for 20 minutes.
• In a small bowl, combine the shallot, vinegar, Cajun spice blend, smoked paprika, salt and pepper. Stir to combine. Mix in the canola oil. Taste the dressing and adjust seasonings if desired.
• Bring 1/2 cup of water to a boil in a small pot and simmer the corn for about 3 minutes. Drain.
• Combine the bulgur and the corn in a large bowl with the kidney beans, green pepper, celery, and parsley. Pour the dressing on the bulgur mixture and mix well. Serve cold or at room temperature.