White beans, spinach, and extra veggies add an extra punch to this delicious and refreshing salad dish. This is great on a hot summer night, served with warm or toasted pita bread triangles and garnished with black olives and feta cheese. 6 servings

1 cup bulgur wheat, uncooked
1 cup boiling water
2 cups chopped fresh parsley
1 cup chopped baby spinach
1 tomato, diced (or halved grape tomatoes)
1/2 yellow or red bell pepper, diced
1 small onion, finely diced
2 cloves garlic, minced
1 (15 ounce) can cannellini beans, drained and rinsed (or chick peas)
Chopped kalamata olives (optional)
Chopped fresh avacado (optional)
1/4 cup olive oil
1 lemon, juiced
1 1/2 teaspoons sea salt
freshly ground black pepper to taste
feta cheese and/or black olives for garnish

1 cup bulgur wheat, uncooked 1 cup boiling water 2 cup s chopped fresh parsley 1 cup chopped baby spinach 1 tomato, diced (or halved grape tomatoes) 1/2 yellow or red bell pepper, diced 1 small onion, finely diced 2 cloves garlic, minced 1 (15 ounce) can cannellini beans, drained and rinsed (or chick peas) 1/4 cup olive oil 1 lemon, juiced 1 1/2 teaspoons sea salt

Place the bulgur wheat in a large bowl, stir the boiling water into it, cover, and let stand until the water is absorbed and the wheat is fluffy, about 30 minutes.

In a large salad bowl, lightly stir together the parsley, spinach, tomato, yellow bell pepper, onion, garlic, cannellini beans, olive oil, lemon juice, sea salt, and black pepper. Add the bulgur, lightly stir to thoroughly combine the salad, and refrigerate until chilled, about 4 hours.