Ingredients
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1/4 tbsp Extra Virgin Olive Oil
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1/4 cup diced Organic Yellow Onion
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1/2 pepper diced Organic Jalepeño
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1/4 tbsp Minced Garlic
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1/4 oz Organic Bulgur
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1/2 tbsp Chili Powder
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1/2 tsp Ground Cumin
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1 medium diced Organic Vine Tomato
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4 oz Organic Tomato Sauce
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to taste Sea Salt
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1/8 cup Cilantro
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3/4 cup shredded organic carrots
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1/4 cup Organic Kidney Beans
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2 cups 365 Organic - Black Beans
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1 Tbsp Annie's Lite Poppy Seed Dressing
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1 1/2 Cups Spring Mix Greens
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1 1/2 Cups Whole Foods Organic Baby Spinach
Directions
Credit: Epicurious
Steps
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1
Done
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Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined. |
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2
Done
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Stir in the tomatoes, tomato sauce, and drained beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally for about 1/2 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired. |
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3
Done
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Make the SaladToss the Spring Mix and Spinach in a bowl, then mix in salad dressing |
