I made this salad a number of times last summer and really enjoyed it, so it was a happy coincidence when I realized recently that I had all the ingredients sitting either in my fridge or in my garden and needing to be used up. As you might expect with beans, mushrooms and bulgur, the salad is rich and earthy tasting (in a good way), but the arugula and paprika give it an interesting kick. This is from the cookbook veganomicon which I use frequently although I am not a vegan - the recipes are great and stand well on their own, whether you are vegan or not.
I have modified the recipe pretty heavily from the original as I found it overdressed and kind of greasy when I first made it, and a bit too heavy on the red onion - but you can of course add more of either dressing or onion if your tastes differ.
I used baby arugula sprouts because I was thinning my arugula in the garden, but full-size works fine too.
Bulgur Salad with Mushrooms, White Beans, and Arugula
Adapted from Veganomicon
- 1 cup bulgur
- 1 1/2 - 2 cups diced cremini or white mushrooms
- 1 1/2 cups white beans (canellini or navy), drained and rinsed
- 1/4 cup finely diced red onion
- 2 cups arugula leaves, chopped
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1-2 cloves garlic, pressed
- 1 teaspoon paprika (I used spanish smoked paprika but regular is fine too)
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- ground black pepper to taste