Bulgur with grape tomatoes and goat cheese

This is a super versatile, “no cook” dish, that would lend itself well to a lot of different veggies (must remember this for next year’s CSA). I stuck with tomatoes and goat cheese, as per the original “Mediterranean grain salad” recipe, but also added Great Northern beans.

Bulgur with grape tomatoes and goat cheese
Serves: 4-6
Source: adapted from Everyday Food January/February 2008

Yummy grains

Ingredients
1 cup bulgur wheat
3 cups water
1/2 teaspoon salt
1 pint grape tomatoes, halved
1/2 cup fresh parsley, chopped
2 small shallots, minced
1 can Great Northern beans, rinsed and drained
2 Tablespoons olive oil
2 Tablespoons red wine vinegar
2 Tablespoons fresh lemon juice
4 ounces fresh goat cheese, crumbled

Directions
1. In a heatproof bowl, mix bulgur with salt and 3 cups of boiling water. Cover and let stand until tender but slightly chewy, about 30 minutes.

2. Drain bulgur in a fine-mesh sieve or cheesecloth, pressing to remove liquid; return to bowl. Add tomatoes, parsley, shallots, beans, oil, vinegar, and lemon juice. Season with salt and pepper, and toss. Toss with cheese.