Black Bean Salad With Corn And Creamy Basil Dressing

Recipe Ingredients

1 cup	237ml	Bulgur
3 cups	711ml	Vegetable stock or water
1		Bay leaf
1		Black beans - drained, rinsed
1 cup	62g / 2.2oz	Corn kernels
2 tablespoons	30ml	Pumpkin seeds - toasted
1/2 cup	20g / 0.7oz	Basil leaves
2 tablespoons	30ml	Olive oil
2		Garlic - minced
3 tablespoons	45ml	Faux ricotta or nonfat ricotta cheese
3 tablespoons	45ml	Lemon juice
3 tablespoons	45ml	Grated parmesan cheese
1 tablespoon	15ml	Balsamic vinegar
1		Sea salt
		Freshly ground black pepper

Recipe Instructions

Combine the bulgur, stock and bay leaf in a saucepan and bring to a boil. Loosely cover the pan, reduce the heat and simmer for about 10 minutes. Cover the pan tightly and remove from the heat. Let the bulgur sit until tender and all of the liquid has been absorbed, about 15 minutes. Discard the bay leaf.

Meanwhile, combine the beans, corn, pumpkin seeds and basil in a medium bowl. When the bulgur is ready, stir it in. In a small bowl, whisk together the oil, garlic, ricotta, lemon juice, Parmesan, vinegar, salt and pepper. Spoon onto the bean mixture and mix well.

If weather is hot serve chilled with tomato salsa and minced cilantro. If weather is cold serve at room temperature or gently warmed, garnished generously with minced scallion.

Yield: 4 servings

Source:
TVFN: RECIPE FOR HEALTH SHOW #RHD307

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