Don’t you just love bulghur? I do. I like to say it nearly as much as I enjoy eating it. And talk about an easy-peasy thing to make – I would easily call it nature’s fast food. I like it warm, with root veggies or with curry and spicier sauces, but I often find myself eating it cold – or at least room temperature – and often in the form of a salade composée, a salad composed of various elements.
I for one find that the wholesome taste of the bulghur marries so well with black beans that it is almost a tradigdy to separate them. Let them live and play together in harmony my friends, they belong together.
This is one of my favorite salades composées. It’s often a little different, mostly depending on what I happen to have in my kitchen, but the main players are the same – black beans (when I can find them), bulghur and shredded carrots – from there the sky’s the limit. I often find myself adding diced green onions, celery, chopped tomatoes, corn, cilantro, peas…you get the idea. This salad calls for a light and sweet accent, so I like serving it up with a maple vinaigrette : some olive oil, a bit of spicy mustard, some apple cider vinegar, a little maple syrup and some salt and pepper. I am of course incapable of giving you any measurements because I do it au pif, I just taste and go. Same for the salad – it’ll be maybe a cup of uncooked bulghur, maybe four tomatoes…I just sort of add things to the bowl as I go and decide from there.
I try to let it sit for about half an hour before serving to let the flavours become one with each other, but that’s just me. I’ve also served this with tostadas or tortilla chips – it’s such a fiesta! Olé!