Bulgur salad with corn and young peas

4 servings

20 minutes

Bulgur salad with peas and young green beans is a fresh and nutritious example of European cuisine that combines the tenderness of young peas, the light sweetness of red pepper, and the rich nutty flavor of bulgur. Bulgur, an ancient grain widely used in Mediterranean and Eastern dishes, serves as the base for this light yet hearty salad. The dressing made from balsamic vinegar, olive oil, and mustard adds zest and depth of flavor while highlighting the natural freshness of the vegetables. This salad is perfect as a standalone dish for a light dinner or as a side to fish and meat dishes. The ideal combination of textures and flavors makes it not only delicious but also a healthy choice for those who appreciate nutritious eating.

Energy value per serving

• Calories: 486.5
• Proteins: 10.3g
• Fats: 26.3g
• Carbohydrates: 44.8g

Ingredients

• Bulgur: 1 glass
• Manzhtu: 150 g
• Corn salad: 50 g
• Red sweet pepper: 0.5 pc
• Olive oil: 5 tbsp
• Balsamic vinegar: 1.5 tbsp
• Mustard: 1 tsp
• Salt: to taste

Cooking steps

1. Add bulgur to boiling salted water, cook on low heat with a lid for 15 minutes.

   Required ingredients:

   • Bulgur: 1 glass
   • Salt:  to taste

2. Make the dressing: mix balsamic vinegar, 4 tablespoons of olive oil, and mustard.

   Required ingredients:

   • Balsamic vinegar: 1.5 tablespoon
   • Olive oil: 5 tablespoon
   • Mustard: 1 teaspoon

3. Sauté young green peas in olive oil over high heat for 5 minutes.

   Required ingredients:

   • Manzhtu: 150 g
   • Olive oil: 5 tablespoon

4. Mix bulgur, green peas, finely chopped pepper, corn salad, and drizzle everything with dressing.

   Required ingredients:

   • Bulgur: 1 glass
   • Manzhtu: 150 g
   • Red sweet pepper: 0.5 piece
   • Corn salad: 50 g
   • Balsamic vinegar: 1.5 tablespoon
   • Olive oil: 5 tablespoon
   • Mustard: 1 teaspoon