One caveat, you need to enjoy green olives. If you don't like green olives, I recommend swapping with kalamata olives. In addition to the green olives, there is lime juice, salt, basil, garlic, red onion, and tomatoes.
This recipe would also be really good with chicken to add some more protein.
Tart and Tangy Bulgar Salad
1 cup uncooked bulgar
1 cup boiling water
2 tablespoons olive oil
2 tablespoons lime juice
1/2 teaspoon salt
8 large basil leaves, finely chopped
1 garlic clove, minced
1/4 cup chopped red onion
12 large olives, sliced (about 3/4 cup)
1 large tomato, chopped
Lime wedges (optional)
1. Combine bulgar and boiling water in a large bowl. Cover and let stand for 45 minutes.
2. Combine oil and next 4 ingredients (through garlic) in a small bowl, stirring with a whisk until combined. Add oil mixture, onion, olives, and tomato to bulgar; toss well. Garnish with lime wedges, if desired.
Yield: 4 servings (serving size: about 1 cup)
Fat: 8.7g (sat 1.2g, mono 6g, poly 1.1g)
If you make this, let me know what you think. Enjoy!