Summer Salad
1 cup Bulgur wheat or Quinoa
1 tsp. Salt (optional)
2 cups Boiling water
1 each Lemon
1 each Bell pepper, cored and thinly sliced
1 can Native Forest® Hearts of Palm
(cut into 1½ inch pieces)
1 can Chickpeas, rinsed
1 pint Cherry tomatoes, cut in half
1/4 cup Chopped fresh basil or parsley
1 Tbsp. Extra-virgin olive oil
1/4 tsp. Ground black pepper
- Put bulgur (or quinoa) and salt (if desired) in a medium bowl.
- Add boiling water, cover and let soak 20 minutes until tender; drain if necessary.
- Add 2 tsp. grated lemon peel and 3 Tbsp. lemon juice.
- Add vegetables, chickpeas and Hearts of Palm to soaked bulgur.
- Stir well.
- In a jar/bowl mix olive oil with basil (or parsley) and black pepper.
- Pour over bulgur mix and stir gently.
- Refrigerate 1/2 hour and serve.
