Black Bean and Bulger Salad With Asparagus, Arugula and Strawberries
Need to add a little life into your lunch? Seasonal strawberries and fresh greens tossed in a homemade dressing might do the trick! “This black bean and bulgher salad is a very good lunch salad on its own with some good bread,” says Randall Smith, executive chef for Adventist HealthCare.
Makes 5 cups
- 1 cup cooked black beans
- 1 cup soaked bulger wheat
- 1 cup blanched asparagus
- 1 cup wilted arugula
- 1 cup sliced strawberries
- 3 tablespoons cider vinegar
- 3 tablespoons lime or lemon juice
- 3 tablespoons chopped fresh cilantro
- 1/2 cup olive oil
- Salt and pepper
Combine all salad ingredients in a large mixing bowl. In a smaller mixing bowl, whisk together vinegar, lime juice and cilantro. Continue to whisk and slowly drizzle in oil. Dressing should be cloudy and frothy. Pour over salad ingredients and toss well.
Chef Randall Smith, executive chef for Adventist HealthCare, is the author of “Farm Fresh Flavors”, an invaluable guide for cooking with fresh, local ingredients. Learn more at www.cooklocalfood.com or follow @cooklocalfood.