Mediterranean Bulgur Salad

  • 1 cup #2 medium or #3 coarse bulgur
  • 1 large tomato
  • 2 cups water
  • 4 tsp. olive oil
  • 1 15 oz. can kidney beans
  • 3 tbsp. lemon juice
  • 4 oz. feta cheese
  • 1 tsp. dried oregano
  • 1 sweet green pepper
  • Freshly ground pepper
  1. Cook bulgur in a saucepan with the water, bring it to a boil, then reduce heat and simmer, covered, 15 to 20 minutes until the liquid is absorbed and bulgur is just tender. Meanwhile, drain and rinse canned beans, then place in a large serving bowl. Crumble feta cheese into the bowl. Chop green pepper into bite-size chunks and add to the feta. Core the tomato, cut it in half and squeeze gently over a sink to remove the seeds. Chop tomato into bite-size chunks and add it to the bowl. When bulgur is done, shake it in a strainer and squeeze if necessary to remove extra water; add it to the bowl with the vegetables. Add olive oil, lemon juice, and oregano to the salad; toss gently but thoroughly. Season to taste with pepper. Can be served immediately, but tastes better chilled for 30 minutes. Just before serving, add a liberal douse of lemon juice to taste.