Sweet pineapple and nutty whole wheat bulgur combine with black beans and a honey lime vinaigrette for a light, fresh, and filling salad.
Total Cost: $6.97 recipe / $1.16 serving
Servings: 6(1 cup each)
Author: Beth - Budget Bytes
1lime, juiced (3-4 Tbsp) $0.33
2Tbspolive oil $0.32
1/4tspgarlic powder $0.03
4cupscooked bulgur or other grain$0.97
1/2bunch cilantro $0.45
1/3cupunsalted cashews $2.40
1 15 oz.canpineapple tidbits in juice $1.19
1 15 oz.canblack beans $1.09
Cook the bulgur or grain according to the package directions.* Allow the grains to cool completely. Place the pot in the refrigerator to quicken the cooling, if needed.
Prepare the dressing by whisking together the lime juice, olive oil, honey, cumin, garlic powder, and salt. Set the dressing aside.
Drain the pineapple tidbits very well. Roughly chop the pineapple into slightly smaller pieces. Roughly chop the cashews. Pull the cilantro from the stems and roughly chop the leaves. Rinse and drain the black beans well. Combine the pineapple, cashews, cilantro, and black beans in a bowl.
Add the cooked and cooled bulgur and the dressing to the bowl. Toss the ingredients together until everything is evenly mixed and coated in dressing. Serve immediately or chill until ready to serve.
*Many grains require a 2:1 water to grain ratio for cooking. For grain salads, I like to use a little less water (1.5:1 or 1.75:1) to keep the grains chewy and prevent them from becoming sticky.