Is a salad really a salad if it doesn’t have any greens in it?
I’m not sure what to call this, but it’s good. It’s a fast, easy recipe that requires you to toss things in a bowl and call it done- my favorite kind of recipe. It’s also portable and you can get away with packing it for lunch and not putting it in a fridge all day.
When I was cleaning my cupboards, I came upon some bulgur wheat that I’ve had for over a year. I’m not a huge fan of bulgur by itself- I think it tastes kind of gluey and gross- but with the right spices and flavors, it’s much better.
Same with butternut squash. I’m a huge squash fan, but butternut can be really watery. I think I’m spoiled by kabocha squash! I think the key to good butternut squash is roasting it. I’m usually really lazy and just stick it in the microwave, but for better flavor, roasting is the way to go.
My bird likes it raw (he doesn’t really eat it- he just flicks his beak on it )
Butternut and Black Bean Salad
- 2 cups cooked bulgur wheat
- 1 cup roasted butternut squash
- 3/4 cup black beans, drained
- 2 tablespoons lemon juice
- 1/4 cup cilantro, de-stemmed and chopped
- 1 teaspoon cumin
- Sprinkle sea salt
Combine all ingredients. You’re done.
The only thing that takes time in this recipe is waiting for the butternut squash to roast and the bulgur to cook. Bulgur wheat cooks way faster than brown rice, so this whole thing should take no longer than 20 or 30 minutes.
I’m packing this as dinner tonight- I’m planning on going to cycling right after work tonight and that’s not going to happen if I’m hungry!
What’s your favorite grain?