1/2 cup dry bulgar wheat
1/4 cup extra virgin olive oil
1/4 cup Mirin wine (in asian food section)
2 tablespoons balsamic vinegar
2 tablespoons lime juice
1/4 teaspoon dried basil
1/2 teaspoon minced fresh garlic
1/4 teaspoon Tajin seasoning
sea salt, to taste
cracked pepper, to taste
10 grape tomatoes, quartered
2 green onions, chopped (including stalks)
2 golden beets, peeled and chopped into small pieces
1 cup favorite fresh mushrooms, diced (I prefer wild varieties)
1 can black beans, rinsed and well drained
chopped parsley (garnish)
1. Place dry bulgar wheat in enough water to cover it. Leave for 30 minutes, or until soft. Drain.
2. Cut up veggies (tomatoes, onions, beets, and mushrooms) and place in mixing bowl.
3. In small bowl, blend basil, garlic, olive oil, Mirin wine, balsamic vinegar, Tajin seasoning, lime juice, salt and pepper. Whisk until thoroughly blended.
4. Pour marinade over fresh veggies, then stir in black beans. Refrigerate veggie blend to marinate until wheat is ready. When wheat is ready, drain it well, removing as much excess water as you can. Stir the drained wheat into the veggie blend and refrigerate for an additional 10 minutes. Serve cold in chilled bowls. Top with chopped parsley.
Source of recipe: This recipe was made by me; the result of using everything I had in the kitchen at the moment!