Red Bean and Bulgur Salad with Mint Dressing

1. 1 Canned red beanspack 400 g ≈ $1.10 150 g
2. 2 Garlic≈ $10.00 per kg 5 g
3. 3 Soy sauce 8 ml
4. 4 Olive oil 15 ml
5. 5 Lemon≈ $4.70 per kg 15 g
6. 6 Bulgurpack 500 g ≈ $3.00 60 g
7. 7 Fresh mintpack 30 g ≈ $2.20 8 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Honey 8 g
10. 10 Sesame seeds 8 g
11. 11 Walnutspack 150 g ≈ $4.00 15 g
12. 12 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse bulgur⁶ under cold water, then cover with boiling salted water in a 1:2 ratio (bulgur to water). Simmer covered for 12 minutes until tender, then cool.

2. Drain and rinse canned¹ red beans under cold water, then drain well in a colander.

3. Finely chop mint, dill⁸, and garlic². Mix with olive oil, honey, lemon⁵ juice, and soy sauce.

4. Chop walnuts¹¹ roughly with a knife. Toast sesame seeds in a dry skillet for 1 minute until fragrant.

5. Combine beans and bulgur⁶, drizzle with dressing, season to taste, and toss gently.

6. Sprinkle with sesame seeds and walnuts¹¹, let sit for 10 minutes before serving.